Cuisinart DLC-2007N manual Cranberry Relish with Toasted Walnuts, Simple Tomato Sauce

Cranberry Relish with Toasted Walnuts

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

Makes 2 cups

1/2 cup walnut halves

1/2 cup sugar

5 strips orange zest

2cups fresh or frozen cranberries (do not thaw if using frozen berries)

1/2 large navel orange, peeled, cut into quarters

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

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

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.

1	small onion (3 ounces), cut in 1-inch	1	sprig fresh basil (6 – 8 large leaves)
	pieces	2	tablespoons dry white wine or ver-
3/4	teaspoon extra virgin olive oil		mouth
3	cloves garlic, peeled	1/8	teaspoon kosher salt
1/2	teaspoon dried oregano	1/8	teaspoon freshly ground black pepper
1	can (19-ounce) plum tomatoes, with	1/4 – 1/2 teaspoon red pepper flakes (option-
	juices		al, to taste, for a spicier sauce)

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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