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Cranberry and Orange Relish in Sweet-Potato Cups

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Appetizer Christmas Thanksgiving Vegetables

Ingredients:

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

Directions:

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 <walbergr@mb.sympatico.ca> on Nov 15, 1997