SUMMER FRUIT RELISH
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.
SUMMER REFRIGERATOR RELISH
This crunchy veggie relish takes just 20 minutes of prep time and serves as the perfect topper to hot dogs or as a colorful condiment at any summer picnic.
Provided by By Betty Crocker Kitchens
Categories Condiment
Yield 24
Number Of Ingredients 8
Steps:
- Mix all ingredients in large bowl. Spoon into 1-quart jar and 1-pint jar.
- Cover and refrigerate at least 24 hours but no longer than 2 weeks.
Nutrition Facts : Calories 40, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 150 mg
THREE-FRUIT RELISH
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
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.
FRUIT RELISH
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
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
MOM'S FRUIT RELISH
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
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
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.
SWEET AND SPICY FRUIT RELISH
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
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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