APPLE-CRANBERRY RELISH
This fresh, ruby-colored cranberry apple relish is sweet and tangy, and the celery gives it a terrific crunch. At our house, it's a holiday menu mainstay since it's so pleasant with poultry and pork. -Edith McFarland, Willits, California
Provided by Taste of Home
Time 15m
Yield 16 servings (8 cups).
Number Of Ingredients 5
Steps:
- Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped. , Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.
Nutrition Facts : Calories 172 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 2g fiber), Protein 0 protein.
APPLE RELISH
Perfect atop brats and hotdogs, our homemade Apple Relish features the sweet tartness of apples and cranberries.
Provided by Cheri Liefeld
Categories Condiment
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat; reduce heat to low. Cook 4 to 8 minutes, stirring frequently, until onion is just tender.
- Spoon relish into heatproof container; cool to room temperature. Cover tightly and refrigerate. Serve relish chilled or at room temperature.
Nutrition Facts : ServingSize 1 Serving
ROASTED-BEET AND APPLE RELISH
Categories Condiment/Spread Fruit Vegetable Side Roast Thanksgiving Quick & Easy Horseradish Vinegar Apple Beet Fall Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Tightly wrap beets in a double layer of foil and roast on a baking sheet in middle of oven until very tender, 1 1/4 to 1 1/2 hours. Cool in foil package until warm (the steam makes beets easier to peel), about 20 minutes.
- While beets are roasting, stir together vinegar, sugar, salt, and pepper in a large bowl until sugar and salt are dissolved. Cut apples into 1/4-inch dice and add to dressing along with horseradish. Toss well.
- When beets are cool enough to handle, slip off skins and remove stems. Cut beets into 1/4-inch dice and stir into apple mixture.
- Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 3 days.
APPLE AND BERMUDA ONION RELISH
Provided by Food Network
Yield 1 quart
Number Of Ingredients 11
Steps:
- Core and slice the apples into thin wedges. Place in a bowl, toss with the lemon juice and reserve. Put the diced onion, peppers and oil in a nonstick 3-quart saucepan and saute over medium heat until the vegetables are soft and wilted. Turn the heat to low, add the dry spices and stir to coat the vegetables evenly and release the full flavors of the spice mixture. Add the sugar and continue cooking until it melts and begins to bubble. Add the vinegar slowly and carefully to avoid splashing. Continue cooking 5 minutes. Stir in the reserved apples and their juice and cook no more than 2 to 3 minutes, watching to be sure the apples don't overcook and become mushy. Remove from the heat and set the pan in an ice-water bath to cool the relish as quickly as possible. Chop the cilantro leaves coarsely and add to the relish at the last moment before serving. Without the cilantro leaves, the relish will keep 1 to 2 weeks in the refrigerator, longer if properly stored in air-tight jars.;
WATERCRESS-APPLE RELISH
This bright and peppery relish is a perfect counterpart to fried entrées like this crispy Chicken Schnitzel with Dill and Sesame.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 25m
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- Slice peel and pith from lemon with a sharp paring knife, removing as little flesh as possible; reserve peel. Working over a large bowl (to catch any juices), cut away segments from between membranes. Cut supremes into thirds and reserve in a small bowl; tip any juices on cutting board into large bowl. Squeeze membrane and peel over large bowl to extract juices.
- Whisk Dijon into 2 tablespoons lemon juice in large bowl; season generously with salt and pepper. Slowly whisk in oil. Add watercress, apple, and fennel, tossing to evenly coat. Stir in capers and lemon pieces. Relish is best served the day it's made, but can be refrigerated in an airtight container up to 1 day.
APPLE & SWEET PEPPER RELISH
Before you turn your apples into cobbler or pie, consider this unique relish. On burgers, brats or served along side pork, this sweet and savory condiment will be a game-changer at your next cookout. -Janette Schulz, McDonough, Georgia
Provided by Taste of Home
Time 30m
Yield about 7 cups.
Number Of Ingredients 7
Steps:
- In a nonreactive Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until onions are crisp-tender, stirring occasionally. Transfer to a large bowl; cool to room temperature., Refrigerate, covered, at least 6-8 hours before serving. May refrigerate up to 2 weeks.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
CARAMELIZED ONION AND APPLE RELISH
I love this relish. It is great with fish, chicken, pork, cheese and crackers. Sometimes I throw some into a stew for extra flavor or anything else you want to put it in. Good apples for this recipe are Idared, Northern Spy, Spartan, Cortland and Empire or heirloom varieties, such as Red Astrachan and (Chenango) Strawberry. A sweeter apple would lend more of a dessert quality to the relish. I use any old apple I have on hand.
Provided by Olha7397
Categories Chutneys
Time 1h35m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil and butter over medium high heat. Add onions and cook about 40 minutes or until caramelized.
- In a bowl toss together apples and lemon juice until well coated. Add to saucepan; increase heat to high and cook for 10 minutes or until apples are brown.
- Add cayenne pepper and honey; mix thoroughly. Add wine and REDUCE for 20 minutes. Season with salt and pepper to taste. Makes 2 ½ cups.
- The Organic Gourmet Feast Of Fields.
Nutrition Facts : Calories 965.3, Fat 59.3, SaturatedFat 26.3, Cholesterol 97.5, Sodium 272.9, Carbohydrate 91.6, Fiber 9.2, Sugar 62.3, Protein 3.7
APPLE CRANBERRY RELISH
This relish has a great flavor especially with the addition of celery! Chopped pecans or walnuts can be added if desired.
Provided by Karen Dunn
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 12h30m
Yield 16
Number Of Ingredients 5
Steps:
- Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 48.4 g, Fat 0.2 g, Fiber 3.4 g, Protein 0.5 g, Sodium 9.8 mg, Sugar 41.1 g
APPLE RELISH
very out recipe from crystal sugar used paraffin wax lol raisins and nuts always check ball book ,they did things differently back in the day can probably seal with lids may need water bath
Provided by Dienia B.
Categories Apple
Time 1h
Yield 9 6 oz jars
Number Of Ingredients 8
Steps:
- add water lemon juice and raisins.
- cook.
- add apples.
- stir in box pectin
- bring to a boil over high heat.
- stirring constantly
- add sugar
- heating to full bubbling boil.
- boil hard 1 minute stirring constantly
- add walnuts
- add food coloring
- remove from heat alternately skim and stir 5 minutes
- ladle into scalded containers seal with melted wax.
Nutrition Facts : Calories 608.1, Fat 4.4, SaturatedFat 0.4, Sodium 22.4, Carbohydrate 148.1, Fiber 3.2, Sugar 134.3, Protein 1.5
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