Potato Pancakes With Apple Compote, Cranberry Sauce And Cinnamon Cream - cooking recipe

Ingredients

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

Preparation

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.
For the cinnamon cream, mix sour cream, 2 tbsp sugar, 1 tsp cinnamon and a pinch of salt. Set aside.
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.