Magazine article Sunset

Meat Relishes, Tart and Tangy

Magazine article Sunset

Meat Relishes, Tart and Tangy

Article excerpt

FRESH INGREDIENTS AND FLAVORS BLEND HARMONIOUSLY IN THESE simple relishes. In the first, cranberries stain water chestnuts red, so their crunch comes as a surprise. Cilantro, mint, and coconut suggest an Indian condiment, but jicama keeps the focus Western. The last relish combines pomegranate seeds and blood oranges.

Cranberry Relish

1 bag (12 oz., 3 cups) cranberries, rinsed and drained 1 can (8 oz.) drained water chestnuts 1 cup lightly packed fresh cilantro (coriander) 1 tablespoon Dijon mustard 1/4 to 1/3 cup sugar

In a food processor (or a food chopper with coarse blade), coarsely chop cranberries, water chestnuts, and cilantro. Stir in mustard and sugar to taste. Serve, or cover and chill up to 2 days. Makes about 2 cups.

Per tablespoon: 15 cal. (3 percent from fat); 0.1 g protein; 0.1 g fat (0 g sat.); 3.8 g carbo.; 15 mg sodium; 0 mg chol.

Jicama-Mint Relish

For a hotter relish, add 1 more fresh jalapeno chili.

6 tablespoons lime juice 1 cup lightly packed fresh mint leaves 1 cup lightly packed fresh cilantro (coriander) leaves 1 fresh jalapeno chili, stemmed and seeded 2 cloves garlic 1/2 teaspoon ground cumin 1 cup sweetened shredded dried coconut 1 cup finely chopped jicama Salt

In a blender or food processor, whirl lime juice, 2 tablespoons water, mint, cilantro, chili, garlic, and cumin until smoothly pureed. Stir in coconut and jicama. If making ahead, cover and chill up to a day. Add salt to taste. Makes about 2 cups.

Per 1/4 cup: 57 cal. (49 percent from fat); 0. …

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