Blueberry Grape Relish Recipes

BLUEBERRY-GRAPE RELISH

Steps:

• In a large skillet, combine blueberries, grapes, sugar, ginger, rosemary, and vinegar. Bring to a boil; reduce heat, and simmer gently until grapes begin to break down, 15 to 20 minutes
• Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let cool completely before using or storing.

FESTIVE FRESH BLUEBERRY AND CRANBERRY RELISH

Steps:

• Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.

CRANBERRY GRAPE RELISH

Steps:

• Place all ingredients in heavy saucepan and bring to a boil over high heat. Reduce heat to medium and cook stirring occasionally for 10 minutes until thick and shiny.
• Let cool thoroughly, then store in airtight container in refrigerator for up to one week.
• This is great served alongside roast pork, turkey or ham.
• Shelf Life: 1 week, refrigerated

CITRUS BLUEBERRY SALAD WITH ALMOND RELISH AND MINTED SUGAR

Steps:

• Put the almonds, sugar and mint in a food processor and pulse briefly to make a coarse streusel-like topping. Transfer to a small bowl.
• Combine the grapefruits and oranges in a large decorative bowl. Combine the reserved citrus juices in a small saucepan (you should have at least 2 cups, if you don't, add enough fresh orange or grapefruit juice to make up the difference). Add the honey and fresh ginger and bring to a boil. Cook until the mixture is reduced by half. Remove from the heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the mixture over the citrus. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.
• Just before serving, stir in the blueberries. Top with the minted almond sugar and serve.