Coconut Cranberry Alaska Food

CRANBERRY-COCONUT RELISH

Cranberry-Coconut Relish image

Provided by Food Network Kitchen

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 pound cranberries, thawed if frozen
2/3 cup coconut sugar
Kosher salt
1/3 cup unsweetened shredded coconut
1/2 to 1 red Fresno chile pepper, finely chopped (seeded for less heat)
2 tablespoons finely chopped fresh mint
Grated zest and juice of 1/2 lime

Steps:

Pulse the cranberries, sugar and a pinch of salt in a food processor until finely chopped.
Transfer to a bowl and stir in the coconut, chile, mint and lime zest and juice. Cover and refrigerate until chilled, at least 2 hours.

COCONUT CRANBERRY BARS

Coconut Cranberry Bars image

From a Taste of Home magazine. Made the recipe w/o the pecans for my residents @ the retirement community where I work as a nurse. Definitely a HIT. Pretty with the red cranberries

Provided by mandabears

Categories Bar Cookie

Time 33m

Yield 36 bars

Number Of Ingredients 7

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup butter or 1/2 cup margarine, melted
1 1/2 cups white chocolate chips
1 1/2 cups dried cranberries, craisins
1 (14 ounce) can condensed milk
1 cup flaked coconut
1 cup pecan halves, i use pecan pieces.

Steps:

Preheat oven to 350 degrees.
Combine graham cracker crumbs with melted butter.
Press into 13 x 9 pan that has been sprayed with cooking spray.
Sprinkle coconut, cranberries, vanilla chips and pecans over the crust.
Pour condensed milk evenly over crust.
Bake@ 350 degrees for 25-28 minutes or until edges are golden brown.
Cool on wire rack Cut in bars.

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