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Turkey Cranberry Relish Scoops Recipe
By Kim Hendrickson,
Author of Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion
This refreshing relish came about when my sister made a wonderful gelatin salad for dessert on Thanksgiving. Cranberry is a favorite flavor for both of us, but this dessert was more refreshing and flavorful than any cranberry combination 1'd had before. A few changes later, these traditional ingredients have a new life in these festive bites for any holiday party.
|Diced cooked turkey||1 1⁄2 Cup (24 tbs)|
|Chopped fresh thyme/1/2 teaspoon dried thyme||1 1⁄2 Teaspoon|
|Pineapple chunks||1⁄2 Cup (8 tbs), drained (Use Either Fresh Or Canned)|
|Fresh lemon juice||1 Teaspoon|
|Stalk celery||1 , cut in to chunks|
|Apple||1⁄2 , unpeeled, cored, and cut into 1/2 -inch chunks|
|Cranberries||1 Cup (16 tbs) (Use Fresh Or Frozen)|
|Orange||1⁄2 , peeled, seeded, and coarsely chopped|
|Thyme sprigs||3 (As Garnish)|
Serving size: Complete recipe
Calories 693 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 2.4 g12%
Trans Fat 0 g
Cholesterol 140.7 mg
Sodium 556.9 mg23.2%
Total Carbohydrates 94 g31.4%
Dietary Fiber 18.8 g75.3%
Sugars 68.9 g
Protein 68 g136.6%
Vitamin A 126.2% Vitamin C 181.3%
Calcium 24.5% Iron 27.7%
*Based on a 2000 Calorie diet
Even frozen cranberries can be hard to find, so stock up when in season. Plumped dried cranberries will also work, or raspberries. For variety, replace endive with mini bok choy, or cranberries with 1½ cups blackberries or strawberries.
Leftover turkey or roasted chicken makes a wonderful lunch dish when topped with warmed cranberry relish. The contrast of sweet meat and tart sauce is delicious. Serves 3.
© 2010 Kim Hendrickson, author of Savory Bites: Easy, Sophisticated Hor d'Oeuvers for Every Occasion
Kim Hendrickson, is the author of the Tastefully Small™cookbook series, and the winner of two Florida Publishers Association gold medals. She has catered for the New York Metropolitan Opera, and the Penguin Rep Theatre, the Bizarre Food show and Slangman's World. She is a regular presenter at the World Tea Expo, the John C. Campbell Folk School, and at culinary events throughout the New York are. Kim teaches that good food is more than good taste; it's the fun and joy of creating something beautiful and sharing it with others.
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