Cuisinart DLC-2007 Operations Instructions download pdf (Page 32)

1/2 cup walnut halves

1/2 cup sugar

5 strips orange zest

2 cups fresh or frozen cranberries (do

not thaw if using frozen berries)

1/2 large navel orange, peeled, cut into

quarters

Nutritional analysis per 2 tablespoons:

Calories 52 (29% from fat) • carb. 9g • pro. 1g • fat 2g

sat. fat 0g • chol. 0mg • sod. 0mg • fiber 1g

Preheat oven to 350° F. Place walnuts in a baking pan and toast until golden brown and fra-

grant, about 8 to 10 minutes. Cool slightly.

Insert metal blade in food processor. Process sugar and zest until finely chopped, about

45 seconds. Add cranberries, orange and reserved nuts; pulse until coarsely chopped, about

10 to 12 times. Pulse several more times if a finer consistency is desired.

This relish may be made in advance and stored in the refrigerator until ready to use.

Preparation: 5 – 10 minutes

Cranberry Relish with Toasted Walnuts

Fast and fresh, this relish is delicious with roast turkey, chicken, pork or ham.

Makes 2 cups

1 small onion (3 ounces), cut in 1-inch

pieces

3/4 teaspoon extra virgin olive oil

3 cloves garlic, peeled

1/2 teaspoon dried oregano

1 can (19-ounce) plum tomatoes, with

juices

1 sprig fresh basil (6 – 8 large leaves)

2 tablespoons dry white wine or ver-

mouth

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 – 1/2 teaspoon red pepper flakes (option-

al, to taste, for a spicier sauce)

Simple Tomato Sauce

A simple marinara sauce for pasta, or when reduced,

a tasty topping for homemade pizzas.

Makes 2 cups tomato sauce for pasta / 1-1/4 cups tomato sauce for pizza.

Insert the metal blade. Pulse to chop the onion, 10 times. Heat the olive oil over medium heat

in a 2-quart saucepan. Add the onion, garlic, and oregano. Cook, stirring for 2 to 3 minutes,

until the onions begin to soften and the oregano becomes fragrant. Add the canned tomatoes

with their juices, basil sprigs, wine and salt. Bring to a boil, then reduce the heat to low, cover

loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan for 10 min-

utes. Stir in the black pepper and optional red pepper flakes.

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