An easy, kid-friendly appetizer of jicama cut into star shapes, topped with cranberry-jicama relish. Perfect for the holidays!
Course
Appetizer
Cuisine
American
Prep Time25minutes
Total Time25minutes
Servings8servings
AuthorJeanne Fratello
Ingredients
8oz.1 cup whole fresh cranberries
1small tangerineseedless or with seeds removed, skin and all
4oz.1 large handful basil leaves
1/4cuphoney
1jicamapeeled
1/4cupdried cranberries
Instructions
In a food processor, combine the whole cranberries, tangerine, basil leaves, and honey until you have a chunky relish. (If you like, you can refrigerate the relish and keep it for up to two days before you're ready to use it.)
Meanwhile cut the jicama into 1-centimeter slices. Using a cookie cutter, cut the slices into stars or other holiday shapes.
Drop the relish by rounded spoonfuls onto the jicama stars. Top each one with a dried cranberry. Serve immediately, or chill until serving. Makes approximately 16 stars. Serves 8.