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

Recipe analysis per 1/2 tablespoon (7 ml) serving:

Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g

sat. fat 0g • chol. 1mg • sod. 29mg • fiber 0g

Cranberry Relish with Toasted Walnuts

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

		Makes 2 cups (500 ml)
1/2	cup (125 ml) walnut halves	2	cups (500 ml) fresh or frozen
1/2	cup (125 ml) sugar		cranberries (do not thaw if using
			frozen berries)
5	strips orange zest
		1/2	large navel orange, peeled, cut into

quarters

Preheat oven to 350° F (177° C). Place walnuts in a baking pan and toast until golden brown and fragrant, 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 (25 ml):

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 (500 ml) tomato sauce for pasta / 1-1/4 cups (300 ml)

tomato sauce for pizza.

1small onion (3 ounces [85 g] ), cut in 1-inch (2.5 cm) pieces

3/4 teaspoon (3 ml) extra virgin olive oil

3 cloves garlic, peeled

1/2 teaspoon (2 ml) dried oregano

1can (19-ounce [539 g]) plum tomatoes, with juices

1 sprig fresh basil (6 – 8 large leaves)

2tablespoons (25 ml) dry white wine or vermouth

1/8 teaspoon (0.5 ml) kosher salt

1/8 teaspoon (0.5 ml) freshly ground black pepper

1/4 – 1/2 teaspoon (1 – 2 ml) red pepper flakes (optional, 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 (1.9 L) 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 minutes. Stir in the black pepper and optional red pepper flakes.

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