Cranberry-Orange Relish In Sweet Potato Cups
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Cranberry-Orange Relish In Sweet Potato Cups
  Relish    Sweet    Potato  
Last updated 6/12/2012 12:59:06 AM. Recipe ID 21991. Report a problem with this recipe.
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      Title: Cranberry-orange relish in sweet potato cups
 Categories: 
      Yield: 4 Servings
 
      1 c  Cranberries
           Zest and sections of 1
           Orange, pith removed and
           Seeded
      2 ts Grated fresh ginger
      2 ts Chopped fresh cilantro
           Pure maple syrup to taste
      5 c  Peanut oil
      4    Very thin raw sweet potato
           Rounds, about 3 inches in
           Diameter
      4 sm Fresh mint leaves
 
  Using fine die of a food grinder, grind cranberries, orange zest and
  sections, lemon zest, ginger, and cilantro into small bowl (or process
  finely in a food processor). Add maple syrup to taste and mix well.
  Cover and set aside.
  
  Preheat oil to 350 degrees in a small deep fryer. Fit a sweet potato
  round into a 2-ounce ladle so the sweet potato forms a cup shape.
  Place a 1-ounce ladle on top and submerge both ladles in hot oil and
  cook sweet potato for about 1 minute. Do not brown. Remove from oil.
  Carefully separate the 1-ounce ladle from the larger one and remove
  sweet potato cup onto paper towel to drain. Repeat to make 4 cups.
  
  Fill each cup with cranberry-orange relish and place a mint leaf on
  top.
  
  Advance Preparation:
  
  1. Relish may be prepared up to 1 day ahead and refrigerated, tightly
  covered. Serve at room temperature.
  
  2. Potatoes may be prepared up to 1 hour before serving and kept warm.
  
  3. Sweet potato cups may be fried just before roasting chicken.
  




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Recipe ID 21991 (Apr 03, 2005)

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