Title: Cranberry and Orange Relish in Sweet-Potato Cups
Categories: Appetizer, Christmas, Thanksgivin, Vegetable
Yield: 12 Servings

CRANBERRY AND ORANGE RELISH:
1 Orange
1 sm Lemon
2 ts Fresh coriander
1 c Cranberries
2 ts Grated fresh ginger root
1 ts Maple syrup

----------------------------SWEET POTATO BASKETS----------------------------
1 lg Sweet potato
5 c Peanut oil; for frying
4 sm Fresh mint leaves; for
-garnish

PREPARATION: For the Cranberry and Orange Relish, with a sharp knife,
remove the orange zest and then peel the orange, cutting right down to the
flesh to remove all the white pith. Cut sections from membrane. With a
knife, remove zest from lemon in strips. Chop coriander. Process the orange
zest, orange sections, lemon zest, coriander, cranberries, and ginger
briefly in a food processor. The relish should retain some texture, not be
reduced to a pur‚e. Stir in the syrup.

Relish can be made 1 day ahead.

COOKING AND SERVING: Peel potato and cut off 12 very thin slices. In a deep
fryer or large, heavy pot, heat the oil to 350øF. Put a potato slice into a
potato-basket maker. Or put a slice into a 2-ounce ladle and insert a
1-ounce ladle into the 2-ounce ladle, pressing the slice into a cup shape.
Holding the ladles or potato-basket maker together submerge into the hot
oil and cook potato for 1 minute. Remove from oil. Carefully separate the
ladles and remove potato cup. Drain on paper towels. Repeat.

Fill each cup with Cranberry and Orange Relish and top with a mint leaf.

NOTES : A charming holiday garnish. Recipe by: Cook's Magazine November
1987

Posted to recipelu-digest Volume 01 Number 258 by Bob & Carole Walberg
on Nov 15, 1997