Moms Fruit Relish Recipes

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SUMMER FRUIT RELISH



Summer Fruit Relish image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Mix 1 cup each diced nectarines and papaya, 1/4 cup diced red onion, 1 1/2 tablespoons each lime juice and chopped cilantro and 1 teaspoon minced Serrano chile. Season with salt.

THREE-FRUIT RELISH



Three-Fruit Relish image

A lovely red color and nice tangy flavor make this relish a hit whenever I serve it. It's great at Thanksgiving and Christmas - or any time. I keep frozen cranberries on hand so we can enjoy it year-round. -Maureen Alexander, San Jose, California

Provided by Taste of Home

Time 10m

Yield 5 cups.

Number Of Ingredients 6

1 cup sugar
1/2 cup orange marmalade
1 teaspoon lemon juice
1 package (12 ounces) fresh or frozen cranberries, finely chopped
2 cups fresh raspberries
2 medium tart apples, diced

Steps:

  • In a large bowl, combine the sugar, marmalade and lemon juice; mix well. Stir in the cranberries, raspberries and apples. Cover and refrigerate until serving. Stir before serving.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 2g fiber), Protein 0 protein.

MOM'S CURRIED FRUIT



Mom's Curried Fruit image

This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!

Provided by Carrie

Categories     Side Dish     Curry Side Dish Recipes

Yield 9

Number Of Ingredients 9

1 (16 ounce) can sliced pears, well drained
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
2 (15 ounce) cans sliced peaches
1 (4 ounce) jar maraschino cherries
¼ cup packed brown sugar
¼ cup white sugar
3 teaspoons curry powder
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
  • Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g

MOM'S FRUIT RELISH



Mom's Fruit Relish image

This recipe is a longstanding Canadian late-summer tradition; I have seen similar recipes in very old cookbooks. My mother-in-law taught me to make this back in the summer of 1983, right after my son was born. This is definitely a two-person job; it's a lot of work -- but the resulting relish is well worth the effort. She never processes it, but you certainly can if you want -- or just store the jars in the fridge. They won't last long; you'll be eating this with everything! :-)

Provided by Lennie

Categories     Fruit

Time 4h

Yield 8 pint jars

Number Of Ingredients 9

20 ripe beefsteak tomatoes
8 pears
8 peaches
6 large onions
2 red bell peppers
4 cups white sugar
1 quart vinegar
2 tablespoons pickling salt
2 tablespoons pickling spices (tied up in a cheesecloth bag)

Steps:

  • This recipe requires a lot of prep work; I recommend you prepare it with a friend and split the bounty!
  • Have ready a large preserving kettle.
  • Peel tomatoes, seed, and dice; place in kettle.
  • Peel pears, core, and slice 1/4 inch thick; place in kettle.
  • Peel peaches, remove pit, and slice 1/4 inch thick; place in kettle.
  • Peel and finely chop onions; place in kettle.
  • Remove seeds from red peppers and dice; place in kettle.
  • Add all remaining ingredients and bring to a boil; let mixture simmer (NOT a gentle simmer) until it is thick; this will take two to three hours.
  • Stir frequently.
  • Discard spice bag and ladle relish into prepared, hot sterilized canning jars and seal.
  • My mother-in-law never processed this, and neither do I; if you can it in pint jars and want to process it; I recommend a 10-minute boiling water bath.

Nutrition Facts : Calories 709.9, Fat 1.5, SaturatedFat 0.2, Sodium 1770.9, Carbohydrate 174.2, Fiber 15.6, Sugar 149.1, Protein 6.5

FRUIT RELISH



Fruit Relish image

This is like having summer in a jar. A tasty fruit relish for those winter months ahead. Cook time is approximate

Provided by MarieRynr

Categories     Pears

Time 2h30m

Yield 6 pints

Number Of Ingredients 9

20 ripe tomatoes
8 pears
8 peaches
6 large onions
2 red sweet peppers
4 cups white sugar
1 quart vinegar
2 tablespoons salt
2 tablespoons whole pickling spices (tie up in a square of muslin)

Steps:

  • Peel all the fruits.
  • Cut the tomatoes into pieces, slice fruit 1/4 inch thick, mince onion.
  • Put all the ingredients into a large kettle.
  • Bring to a boil and cook, stirring occasionally for about 2 hours, until no watery liquid is left and mixture is thick.
  • Ladle into sterile jars and seal according to manufacturers directions,.

Nutrition Facts : Calories 946.5, Fat 2, SaturatedFat 0.2, Sodium 2361.1, Carbohydrate 232.2, Fiber 20.8, Sugar 198.8, Protein 8.6

FRUIT RELISH



Fruit Relish image

Provided by Food Network

Categories     main-dish

Time 5h10m

Number Of Ingredients 9

20 ripe tomatoes
8 pears, diced
8 peaches, diced
6 large onions, chopped
2 red peppers, chopped
4 cups sugar
4 cups white vinegar
2 tablespoons salt
2 tablespoons pickling spices (in a bag)

Steps:

  • Put all ingredients in a large, heavy bottomed pot. Cook over high heat until it begins to thicken then reduce heat. Stir frequently to prevent sticking and burning until very thick. (3 to 5 hours in all). To speed up this process, place fruit in a colander overnight to allow some of the juices to drip out first.

CHUNKY FRUIT AND NUT RELISH



Chunky Fruit and Nut Relish image

I tuck a glass jar of this colorful relish into Christmas gift baskets along with cookies and fudge. Its tasty medley of fruits and nuts is delicious served with ham or poultry. -Donna Brockett, Kingfisher, Oklahoma

Provided by Taste of Home

Time 15m

Yield 6 cups.

Number Of Ingredients 7

2 packages (12 ounces each) fresh or frozen cranberries
1-1/2 cups sugar
1 cup orange juice
1 can (15-1/4 ounces) sliced peaches, drained and cut up
1 cup chopped pecans
3/4 cup pineapple tidbits
1/2 cup golden raisins

Steps:

  • In a large saucepan, bring cranberries, sugar and orange juice to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until cranberries pop, 8-10 minutes. , Remove from heat; stir in peaches, pecans, pineapple and raisins. Cool. Cover and refrigerate at least 3 hours.

Nutrition Facts : Calories 114 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

SWEET AND SPICY FRUIT RELISH



Sweet and Spicy Fruit Relish image

A new condiment for both Thanksgiving dinner and those leftover turkey sandwiches. Only 39 calories and no fat per serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 5 cups

Number Of Ingredients 13

1/4 ounce jalapeno, seeded, ribs removed, and finely chopped
2 ribs celery, trimmed and cut into 1/4-cubes, leaves reserved
Juice and zest of 1 orange (about 6 tablespoons juice)
2 tablespoons sherry or red-wine vinegar
1 tablespoon honey
Coarse salt and freshly ground pepper
2 firm pears, such as Bosc, peeled, cored, and quartered
2 tart apples, such as Fuji, peeled, cored, and quartered
1/2 teaspoon ground ginger
2 tablespoons dark-brown sugar
Juice and zest of 1 lemon (about 3 tablespoons)
1 small red onion, peeled and cut into 1/2-inch rounds
Olive-oil cooking spray

Steps:

  • Combine jalapeno and celery in a large bowl; set aside. In a small bowl, combine orange juice, sherry, and honey; season with salt and pepper. Pour orange mixture over jalapeno-celery mixture. Add orange zest; toss to combine. Set aside.
  • In a medium bowl, combine pears, apples, ginger, sugar, and lemon juice; set aside. Spray a grill pan with cooking spray. Heat over medium-high heat until hot but not smoking. Grill onion rounds, basting with a little liquid from pear-apple mixture. Cook each side until softened and slightly charred, 3 to 5 minutes per side. Transfer onions to a cutting board; cut into 1/4-inch cubes. Add to jalapeno-celery mixture.
  • Grill apple and pear quarters in batches, until golden brown on each side, basting with collected juices in bowl, 2 to 5 minutes per side. Transfer to a cutting board; cut into 3/4-inch cubes. Add to jalapeno-celery mixture along with juices. Chop celery leaves; add to jalapeno-celery mixture along with lemon zest. Stir to combine. Let sit at least 1 hour at room temperature. Season to taste.

Nutrition Facts : Calories 39 g, Fiber 1 g, Sodium 114 g

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