Potato Pancakes With Apple Compote, Cranberry Sauce And Cinnamon Cream

• 200 ml apple juice
• 300 g eating apples, cored and diced
• 4 tbsp sugar
• 2 1/4 tsp ground cinnamon
• 15 g cornflour
• 200 ml soured cream
• 1.2 kg potatoes, peeled and grated
• 1 None onion, peeled and grated
• 1 None egg
• 20 g plain flour
• 40 g butter
• 150 g cranberry sauce
• None None Fresh mint, for garnish

1. For the apple compote, bring 3 tbsp apple juice to a boil. Add apple, 1 tbsp sugar and 1/4 tsp cinnamon and simmer for 5 mins. Mix cornstarch with remaining apple juice until smooth then add to hot apples and simmer for 1-2 mins, stirring occasionally. Remove from heat and let cool.
2. For the cinnamon cream, mix sour cream, 2 tbsp sugar, 1 tsp cinnamon and a pinch of salt. Set aside.
3. For the potato pancakes, mix potatoes, onion, egg and flour and season. Working in batches, melt butter and cook 8 potato pancakes. Serve with apple compote, cinnamon cream and cranberry sauce. Mix 1 tbsp sugar and 1 tsp cinnamon then sprinkle over top of pancakes and garnish with mint.

apple juice, eating apples, sugar, ground cinnamon, cornflour, cream, potatoes, onion, egg, flour, butter, cranberry sauce, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/18993 (may not work)