Relishes

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Cranberry Cherry Relish
1 pound fresh cranberries
2 1/4 cups granulated sugar
1/2 cup fresh orange juice
1/2 cup cranberry juice (optional)
Zest and Juice of 1 orange
1 lemon, seeded, sliced thin
1 cup dried cherries
1/2 tsp cinnamon
1/4 tsp ginger

Optional additions:
1/4 cup chopped celery (strings removed)
1 large apple, peeled, cored, grated or chopped fine

Combine cranberries, sugar, orange juice, orange zest and cranberry juice (optional) in a
saucepan. Place over medium heat, bring to a boil and boil until berries pop open, about
10 minutes. Skim foam from the surface with a metal spoon, stir in the lemon slices,
cherries, cook over low heat, stirring often, until mixture thickens. Remove from heat and
let cool to room temperature. Cover and refrigerate before serving.

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Cranberry-Orange Relish
Ingredients

Put through food processor,
16 of fresh or frozen cranberries and 1 medium orange
quartered and seeds removed until evenly chopped
ADD: 3/4 -1 cup sugar
Procedure
Stir in sugar to desired sweetness.
Mix well and refrigerate several hours before serving. May be frozen.
yields: 2 1/2 cups

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EGGPLANT RELISH
Bake one large eggplant until thoroughly cooked and soft skinned. Place in blender in
chunks.
ADD;
1 chopped green pepper
1 sm. onion
4 cloves fresh garlic
1/2 c. olive oil
2 tbsp. cider vinegar
Blend. Add salt and pepper to taste. Serve on crackers. Best when chilled overnight.

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EGGPLANT RELISH (Canning Recipe)
1 qt. ground eggplant
1 qt. ground cabbage
1 qt. ground onions
5 tbsp. salt
1 qt. vinegar
2 c. sugar
2 tbsp. celery seed
4 tbsp. mustard
2 hot peppers
Mix ground eggplant, cabbage and onions together. Cover with salt and let stand
overnight in a crock or enameled pan. Drain. Combine vinegar, sugar and spices with
other ingredients. Boil 30 minutes. Pack in hot jars, seal.

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HOT DOG RELISH
1 lb. ground beef
4 onions (med.)
5 tsp. chili powder
3 tsp. paprika
1 tsp. dry mustard
1 tsp. poultry seasoning
1/4 tsp. cayenne pepper (more if you
like it hot)
1/2 bottle (about 7 oz.) ketchup
1 qt. water
Brown ground beef and onions. Add water and rest of ingredients. Let mixture simmer
until it thickens, about 1 hour.

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India Relish (Canning Recipe)
2 cups ground cabbage
2 sweet red peppers
2 green peppers
6 cups ground cucumbers
4 medium sized onions
1 cup white sugar
1/2 cup brown sugar, packed
1 teaspoon turmeric, optional
1/2 teaspoon paprika
1 teaspoon celery seed
3/4 teaspoon cinnamon
3/4 teaspoon curry powder
1/4 teaspoon mace
1/2 teaspoon dry mustard
1 tablespoon mustard seed
1/8 teaspoon red pepper, optional
41/2 cups vinegar
Sprinkle 1/2 cup salt over ground vegetables and cover and let set
overnight. Next morning, drain for one hour. Boil all but the vegetables
together for two minutes. Add vegetables and boil another 10 minutes. Pour
into sterilized jars and seal.

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ITALIAN RELISH
1 jar hot pepper rings
1 jar mild pepper rings
2 jars broken salad olives
2 cans pitted black olives
1 stalk celery
2 c. oil
2 c. vinegar
2 tsp. garlic powder
2 tbsp. oregano
Salt to taste
Put into jars and refrigerate.
Keeps for a long time.

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Jalapeno Relish
For hot dogs and burgers.
2 large cucumbers
6 jalapeno peppers
3 tablespoons white vinegar
2 tablespoon corn syrup
1 tablespoon water
1 tablespoon sugar
1 teaspoon celery seed
Peel cucumbers and slice in half lengthwise.
Run spoon down the centers to remove seeds.
Chop halves into 1/4″ slices and then chop the
other way to cube. Sprinkle chopped cucumber
with salt and allow to rest for 5 to 10 minutes.
This is called “sweating”. Drain natural juices, or the sweat.
Slice, seed and chop the peppers.
Add to the cucumbers. Add the remaining
ingredients and stir to combine. Refrigerate
relish overnight and drain before using.

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MEXICAN RELISH
1 can chopped green chilies
2 cans chopped black olives
2 med. seedless chopped tomatoes
4 green chopped onion
1 can chopped pimentos
3 tbsp. cooking oil
3 tsp. garlic salt
Dash pepper
Mix and refrigerate overnight. Great as a side relish for all meats.

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MUSTARD RELISH (Canning Recipe)
3 c. water
3 c. finely chopped cabbage
3 c. finely chopped cucumber
1 c. finely chopped green pepper
1 c. finely chopped celery
3/4 c. finely chopped onion
1/2 c. chopped canned pimiento
1/3 c. pickling salt
1 1/4 c. vinegar
2/3 c. water
2/3 c. sugar
2 tbsp. mustard seed
In large bowl combine the 3 cups water, the cabbage, cucumber, green pepper, celery,
onion, pimiento, and the salt; toss to mix thoroughly. Let stand 3 hours. Drain; rinse
well with cold water and drain again. In a saucepan combine vinegar, the 2/3 cup water,
the sugar and mustard seed. Bring mixture to boiling; reduce heat and simmer,
uncovered, 3 minutes. Add drained vegetables. Bring mixture to boiling again then
reduce heat and cook, uncovered, 5 minutes more. Ladle hot vegetables and syrup
mixture into clean, hot pint jars, leaving 1/2 inch head space. Adjust lids. Process jars in
boiling water bath 15 minutes (start timing after water comes to a boil). Makes 4 pints

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Olive Relish Molds

1 pkg Lime Jell-O
1 pint hot water
3 tbsp. vinegar
1/4 tsp. salt
3/4 cup sliced stuffed olives
1/2 cup sliced sweet pickles
1/4 cup diced celery, if desired
Dissolve Jell-O in hot water. Add vinegar and salt. Chill. When slightly thickened, add
remaining ingredients. Turn into small individual molds. Chill until firm. Un-mold. Serve
with fish or meat.
Makes 12 molds

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Olive Relish
1/2 cup green olives with pimentos
1/2 cup black olives
1/4 cup onion
1/4 cup fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon garlic, minced
1 teaspoon capers, optional
1/4 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
1 stalk celery
Coarsely chop all ingredients except olive oil in food processor or
blender. Stir in olive oil and refrigerate at least one hour before using.

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Onion Relish (Canning Recipe)

12-14 medium onions, thinly sliced
6 green bell peppers (capsicums), cored, seeded,
and finely chopped
6 red bell peppers (capsicums), cored, seeded, and
finely chopped
2-4 dried hot chili peppers, chopped (optional)
4 cups (1 L) distilled vinegar
3 cups (750 ml) sugar
3 Tbsp (45 ml) salt
Combine the onions and peppers in a large mixing bowl. Cover with
boiling water and let stand for 5 minutes. Drain and repeat with more
boiling water. Drains and combine with the remaining ingredients in
a large non-reactive pot. Bring to a boil over high heat, reduce the heat
and simmer covered for 15 minutes. Store in jars sterilized and sealed
according to the manufacturer’s directions. Makes about 3 quarts (3 L).

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Sweet Onion Relish
4 cups Chopped Sweet Onion — 1/2″ cubes
1/2 cup Apple Cider Vinegar
1/2 cup Chicken Broth
1 tablespoon Butter or Margarine
1 tablespoon Brown Sugar, packed
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper — freshly ground
Using a large skillet, melt butter or margarine over medium heat. Add
chopped onion to skillet and cook 15 minutes or until golden brown, stirring
occasionally. Add remaining ingredients, and simmer another 15 minutes or
until liquid evaporates. Refrigerate until served; bring to room temperature
before serving. This is great with any meat or poultry.

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Rhubarb Relish
2 cups finely chopped fresh or frozen rhubarb
2 cups finely chopped onion
2 1/2 cups packed brown sugar
1 cup vinegar
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. pepper
In saucepan, combine all ingredients. Cook over medium heat for
30 minutes or until thickened, stirring occasionally. Cool;
store in the fridge. It’s a nice addition to poultry or pork.

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