• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Cranberry and Orange Relish in Sweet-Potato Cups

  • Recipe Submitted by on

Category: Vegetables, Christmas, Appetizers

 Ingredients List

  • 1 Orange
  • 1 sm Lemon
  • 2 ts Fresh coriander
  • 1 c Cranberries
  • 2 ts Grated fresh ginger root
  • 1 ts Maple syrup


1 lg Sweet potato
5 c Peanut oil; for frying
4 sm Fresh mint leaves; for

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”še. 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.

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