A blog dedicated to testing the recipes from "1000 Vegan Recipes" by Robin Robertson, but with a twist. My personal challenge is to make the recipes with no added oil, and using only whole grains.
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Thursday, December 20, 2012
Triple Cranberry Relish
I automatically liked the recipe for "Triple Cranberry
Relish" (page 571) because no changes were necessary to meet McDougall
guidelines. As the name suggests, three forms of cranberry go into this dish:
Fresh, dried, and cranberry juice. The only other ingredients are sugar and
lemon zest, all of which are cooked on the stove until thick and bubbly. This
sauce can be served warm, at room temperature, or chilled. I found I didn't
have to cook it for the full 25 minutes, it started thickening up much sooner,
and it continues to thicken as it cools, so something to watch. We had this
with our Thanksgiving dinner, a much better presentation and taste than
anything that comes out of a can.
I automatically liked the recipe for "Triple Cranberry
Relish" (page 571) because no changes were necessary to meet McDougall
guidelines. As the name suggests, three forms of cranberry go into this dish:
Fresh, dried, and cranberry juice. The only other ingredients are sugar and
lemon zest, all of which are cooked on the stove until thick and bubbly. This
sauce can be served warm, at room temperature, or chilled. I found I didn't
have to cook it for the full 25 minutes, it started thickening up much sooner,
and it continues to thicken as it cools, so something to watch. We had this
with our Thanksgiving dinner, a much better presentation and taste than
anything that comes out of a can.
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