There are no words to describe this dessert other than divine! The relish is delicious on its own and is even better when topped with a cinnamon bun! Use your favorite homemade recipe for cinnamon buns or you can opt to buy some (SHHH! We won't tell!) I suggest making the full recipe and topping half with buns and serving the other half on it's own. Credit for this recipe goes to E.W., from www.glutenfreepalace.com - your online source for all things gluten free!
2 Tbsp oil
½ cup frozen cranberries
1 Tbsp cornstarch
4 (-) Cortland apples, grated
½ cup honey
½ tsp cinnamon
1 Tbsp vanilla sugar
20 cinnamon buns
Heat the oil in a small saucepan on a low flame. Once heated, shut the flame and add in the cranberries and cornstarch. Mix and allow to cool.
While you wait for the mixture to cool, grate the apples. Add the grated apples, honey, cinnamon, and vanilla sugar to the cranberry mixture.
Preheat the oven to 350 degrees Fahrenheit. Line 20 cupcake liners onto a cookie sheet. Fill them 3/4 of the way with relish and top with a sliced cinnamon bun.
Bake for 10 minutes.
To serve, dust with confectioner's sugar or chocolate drizzle. Serve warm.
To truly lift this dessert up a notch, serve alongside Hearty Cranberry Tea http://www.glutenfreepalace.com/Articles.asp?ID=319.