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.
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
FESTIVE HOLIDAY CRANBERRY RELISH
This festive side dish has been in our family for generations. It goes exceptionally well with ham or turkey. A great recipe for Thanksgiving or Christmas dinner.
Provided by Jon Pierce
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- Stir cranberries, sugar, orange juice, water, lime juice, 1 teaspoon orange zest, and lime zest together in a saucepan; bring to a boil. Reduce heat to low; cook at a simmer until cranberries pop, about 20 minutes. Set aside to cool to room temperature.
- Transfer cooled sauce to serving bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour. Garnish with a pinch of orange zest to serve.
Nutrition Facts : Calories 111 calories, Carbohydrate 28.7 g, Fiber 1 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 26.5 g
CHRISTMAS RELISH
Make and share this Christmas Relish recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h
Yield 7 pints.
Number Of Ingredients 6
Steps:
- In a large kettle, combine chopped onions and peppers, add 4 cups boiling water and let stand for 5 minutes, stirring once.
- Drain the vegetables and return to the kettle with 2 cups vinegar and 2 cups water.
- Bring to a boil and simmer, stirring occasionally, for 5 minutes.
- Drain again and return vegetables to the kettle.
- In a saucepan, combine 3 cups vinegar with 4 1/2 cups sugar and the salt.
- Heat gently, stirring until the sugar is dissolved.
- Pour this over the vegetables.
- Bring to a boil and simmer, stirring occasionally, for 15 to 20 minutes until the syrup is slightly thickened and the vegetables are tender but have not lost their crispness.
- Pour into sterilized canning jars, filling to within 1/4-inch of the tops.
- Wipe rims with a dampened towel and seal the jars.
- Process in a boiling-water bath (water 2 inches above the jar tops) for 10 minutes.
- Remove the jars to cool and store in a cool dry place.
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TOP 10 BRITISH CHRISTMAS CHUTNEY, PICKLE AND JAM RECIPES
From thespruceeats.com
Author Elaine LemmPublished Dec 13, 2017Estimated Reading Time 4 mins
- Traditional Pickled Onions Recipe. No self-respecting cheeseboard or Boxing Day buffet would ever be seen without a bowl or jar of traditional pickled onions.
- Cranberry and Port Relish Recipe. This pretty relish made with cranberry and port is something of a newcomer to the British table and has come about with the increased enjoyment of all-things cranberry.
- Rowan Jelly Recipe. Not a pickle, chutney or relish, this recipe is a jelly. However not the U.S. understanding of the word, but rather the British, clear set preserve.
- Roast Pumpkin Chutney Recipe. Another relative newcomer to a British Christmas is a thick, sweet-sour chutney made from roasting the flesh of a pumpkin.
- Rhubarb Chutney Recipe. This classic rhubarb chutney is one of the easiest to make, as all the ingredients go into one pan and are left to bubble away until thickened.
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5/5 (1)Published Mar 22, 2022Category Recipe Roundup, Toppings
- Homemade Sweet Pickle Relish. Who doesn’t love pickles? It’s the perfect accompaniment to any dish with its bright, briny bite and juicy texture. This sweet pickle relish amps up the pickle flavor and can last for weeks.
- Zucchini Relish. I’m obsessed with this zucchini relish recipe. It’s a terrific tangy, crunchy addition to classic summer foods, and you can even add a spoonful to salads for an extra kick!
- Onion Relish. Are you tired of the same uninspired condiments at your spring and summer barbecues? If so, I’ve got a treat for you! This onion relish is an excellent substitute for pickle relish.
- Hot Pepper Relish. Can’t get enough of that sweet, hot pepper action? Want to save this blog post? Enter your email below and we'll send the article straight to your inbox!
- Sweet and Spicy Pickle Relish. I love pickles, so it makes sense that I also adore pickle relish. Even though it has a reputation as a hotdog condiment, it’s so much more than that!
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