Tangy Cherry Relish Food

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TANGY ONION RELISH



Tangy Onion Relish image

Serve this on burgers, hot dogs, steak or chicken. This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state.

Provided by Outta Here

Categories     Onions

Time 3h35m

Yield 3 cups

Number Of Ingredients 9

6 medium walla walla onions, peeled and diced
1 medium red bell pepper, seeded and diced
1/2 cup brown sugar, packed
1/2 cup apple juice
1/3 cup cider vinegar
1 tablespoon salt
1 tablespoon prepared horseradish
1 tablespoon canola oil (or olive oil)
2 1/2 teaspoons prepared mustard

Steps:

  • Place all ingredients in a 3-quart, non-aluminium saucepan over medium heat; heat to boiling.
  • Reduce heat to low and simmer uncovered 20 minutes, stirring occasionally.
  • Spoon relish into bowl; cover and refrigerate about 3 hours.
  • Store unused relish in covered container in refrigerator for up to 2 weeks.

Nutrition Facts : Calories 312.4, Fat 5.2, SaturatedFat 0.4, Sodium 2412.1, Carbohydrate 66.3, Fiber 4.2, Sugar 51.5, Protein 2.7

SOUR CHERRY RELISH



Sour Cherry Relish image

The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it's also great with ham or turkey.

Provided by Donna Hay

Categories     HarperCollins     Sauce     Condiment     Cherry     Onion     Liqueur     Vinegar     Thanksgiving     Christmas

Yield Makes 2 cups

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 small brown onion, finely chopped
1 tablespoon thyme leaves
500g frozen pitted sour cherries
1 tablespoon finely grated orange rind
1⁄4 cup (60ml) orange liqueur
1⁄3 cup (80ml) red wine vinegar
1 cup (220g) caster (superfine) sugar
Sea salt and cracked black pepper

Steps:

  • Place the oil in a medium saucepan over medium heat. Add the onion and thyme and cook for 1-2 minutes or until just golden. Add the cherries, orange rind, liqueur, vinegar, sugar, salt and pepper and stir to combine. Bring to the boil and cook for 30-35 minutes or until reduced and glossy. Allow to cool completely at room temperature.

TANGY DILL PICKLE RELISH



Tangy Dill Pickle Relish image

After searching for a great dill pickle relish, I combined a couple and came up with this wonderful tasting relish. Hope you enjoy it as much as my family.

Provided by Scutch

Categories     Vegetable

Time 2h

Yield 6-7 1/2 pints, 48 serving(s)

Number Of Ingredients 11

3 lbs cucumbers (about 8-9 pickling cucumbers)
2 -3 sweet onions
1/4 cup pickling salt
3 cups white vinegar
3/4 cup sugar
4 -5 garlic cloves, minced
2 teaspoons dill seeds
2 teaspoons mustard seeds
2 teaspoons celery seeds
1/2 teaspoon turmeric
2 tablespoons cornstarch

Steps:

  • Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
  • Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
  • In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.
  • Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.
  • Remove from heat, add the turmeric and mix well.
  • Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

TANGY CRANBERRY RELISH



Tangy Cranberry Relish image

My favorite food on the holiday menu is cranberry sauce, and I kept trying to find the perfect blend. I put together this recipe in 1989 and have used it ever since.

Provided by Sherri Dodsworth

Categories     Sauces

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

1 (12 ounce) package cranberries
1 1/2 cups orange juice
3/4 cup sugar
1/2 cup walnuts
1 grated orange, rind of
1/4 teaspoon ground ginger

Steps:

  • Bring orange juice to a boil.
  • Add washed cranberries and sugar.
  • Cover, reduce heat, and simmer for 10-15 minutes .
  • Remove from heat.
  • Mash berries with a potato masher.
  • Stir in remaining ingredients.
  • Chill for several hours and serve.

TANGY AND SWEET FRESH CORN RELISH



Tangy and Sweet Fresh Corn Relish image

Extra sweetcorn? Use fresh corn cut from the cob, or use leftover cooked corn on the cob. Leftover grilled corn adds a further dimension to this summer condiment. Splenda helps keep the calories a bit lower.

Provided by Cucina Casalingo

Categories     Corn

Time 1h

Yield 16 1/4 cup servings

Number Of Ingredients 10

2 cups fresh sweetcorn (cut from the cob)
1/3 cup pickle relish
1/3 cup banana pepper (or red, yellow, or orange bell pepper)
1/3 cup pimiento
1/4 cup Splenda sugar substitute
1 small onion, chopped
1/4 cup vinegar
2 teaspoons cornstarch
1/2 teaspoon celery seed
1 tablespoon Dijon mustard

Steps:

  • Combine all ingredients in a sauce pan, mixing well.
  • Cook, stirring often, until mixture comes to a boil and thickens slightly.
  • Jar and seal.
  • Relish keeps well in the refrigerator for about two to three weeks.

Nutrition Facts : Calories 29.5, Fat 0.3, SaturatedFat 0.1, Sodium 122.9, Carbohydrate 6.8, Fiber 0.7, Sugar 2.5, Protein 0.7

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