Facebook Logo Twitter Logo Pinterest Logo Nut Gourmet Blog Logo
only search Vegetarians in Paradise
VIP Bird
VIP Banner
Fill out your e-mail address to receive our newsletter!
*E-mail address:
*First Name:
Last Name:
Please let us know your location for special events:
USA:
Los Angeles:
International
(Outside USA):
Subscribe Unsubscribe
 



***************************************

Vegan for the Holidays


Click Here for Special Purchase Price


Contents
.

Translate This Page

sphere Homepage

sphere News from the Nest

sphere Zel Allen's NutGourmet Blog

About Us

Cookbooks

Food History/Nutrition/Recipes

sphere On the Highest Perch

Awards

Nutrition Information

Los Angeles Resources

Cooking Tips/Recipes

Guest Contributors

Books/Media Reviews

Directories

sphere Archive Index

sphere Contact Us

*Privacy Policy: When you subscribe to Vegetarians in Paradise (vegetarian e-zine) your email address will not be sold or rented, and will only be used to let you know in an email what's new in our monthy web magazine.

All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise
 Vegetarian Cooking with Zel




Thanksgiving would somehow seem incomplete without a cranberry delicacy on the table. As I was beginning preparations the day before Thanksgiving last year, this recipe came together in an inspired moment when I decided that brandy was going to be a featured ingredient.



BRANDIED FRUIT AND CRANBERRY RELISH



1 12-oz. (340 g) package fresh cranberries
3 firm, sweet apples, quartered and seeded (do not peel)
1 C. (240 ml) black raisins
1/2 C.(120 ml) golden raisins
24 pitted dates, cut in half
1/4 C. (60 ml) toasted pecan pieces

3 T. pure maple syrup
2 T. kosher brandy

2 Fuyu persimmons, sliced

  1. Put the all the fruits and nuts, except the persimmons, into a food processor and pulse chop until fine. Transfer ingredients to a medium sized mixing bowl.
  2. Add maple syrup and brandy and stir to thoroughly combine. Mixture will be very moist. Transfer to a clear glass serving bowl.
  3. Garnish by lining the sides of the bowl with the sliced persimmons. Makes 5 cups (about 1 1/4 litres).



Click here for past cookingwithzel@home.comeonin recipes



Vegetarians in Paradise

Homepage sphere Los Angeles Events Calendar sphere Our Mission sphere The Nut Gourmet sphere Vegan for the Holidays sphere Vegetarian Survival Kit sphere News from the Nest sphere Recipe Index sphere Los Angeles Vegetarian Restaurants sphere Vegetarian Basics 101 sphere Protein Basics sphere Calcium Basics sphere Ask Aunt Nettie sphere VeggieTaster Report sphere Vegetarian Reading sphere VegParadise Bookshelf sphereHeirloom Gardening sphere Cooking with Zel sphere Dining in Paradise sphere Cooking Beans & Grains sphere On the Highest Perch sphere Road to Vegetaria sphere Words from Other Birds sphere Using Your Bean sphere Ask the Vegan Athlete sphere Vegetarian Holiday Meals sphere Great Produce Hunt sphere Farmers' Markets sphere Natural Food Markets sphere Vegetarian Associations Directory sphere Links We Love sphere VegParadise Yellow Pages sphere Media Reviews sphere 24 Carrot Award sphere Vegetarian Food Companies sphere Archive Index sphere Contact Us

© 1999-2013 vegparadise.com