Cranberry Relish

CRANBERRY RELISH

12 oz. fresh cranberries

1/4 cup lemon juice

3/4 cup sugar

1/4 tsp. ground cinnamon

3/4 cup dried dates

1/4 tsp. ground ginger

1/2 cup raisins

Floral Ice Bowl, optional (recipe follows)

1 1/2 cups water

In medium saucepan, combine cranberries (rinsed and drained), sugar, dates (cut into pieces), raisins, water, lemon juice, cinnamon and ginger. Over medium-high heat, bring mixture to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Cover and chill before serving.

Serve in Floral Ice Bowl (recipe below), if desired.

Makes 1 quart

FLORAL ICE BOWL

Water

Transparent tape

Assorted edible flowers

Set aside 2 freezer-proof glass or aluminum bowls of same shape, 1 about 2 inches smaller than other. Pour 1 inch of water into larger bowl. Place bowl in freezer, making sure it is standing perfectly flat.

When water has frozen, remove bowl from freezer. Place smaller bowl inside larger, resting on ice. Tape bowls together at rims to make sure they don't shift. Pour water into gap between 2 bowls. Have it come halfway up side. Stick edible flowers into water all around perimeter of bowl. Use pencil or skewer to push flowers down if necessary. Place bowls in freezer again, until water has frozen.

Remove bowls and add another layer of water to reach top. Freeze again.  When ice bowl is frozen solid, remove bowls from freezer. Remove tape. Try to separate bowls. If necessary, run under tepid water just until bowls release. Place ice bowl back into freezer until needed.  Serve bowl on chilled glass plate or tray to catch drips.

NOTE: Try this concept with herbs, or slices of citrus fruit instead of edible flowers. Use bowl to hold pretty side dish like Cranberry Relish, crisp green salad, or cold dessert like fresh berries or ice cream.

Adapted from source: The Kosher Palette by Joseph Kushner Hebrew Academy