Apple Relish Recipes

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

APPLE RELISH

Steps:

• In 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat; reduce heat to low. Cook 4 to 8 minutes, stirring frequently, until onion is just tender.
• Spoon relish into heatproof container; cool to room temperature. Cover tightly and refrigerate. Serve relish chilled or at room temperature.

CLASSIC APPLE CHUTNEY

Steps:

• Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.

WATERCRESS-APPLE RELISH

Steps:

• Slice peel and pith from lemon with a sharp paring knife, removing as little flesh as possible; reserve peel. Working over a large bowl (to catch any juices), cut away segments from between membranes. Cut supremes into thirds and reserve in a small bowl; tip any juices on cutting board into large bowl. Squeeze membrane and peel over large bowl to extract juices.
• Whisk Dijon into 2 tablespoons lemon juice in large bowl; season generously with salt and pepper. Slowly whisk in oil. Add watercress, apple, and fennel, tossing to evenly coat. Stir in capers and lemon pieces. Relish is best served the day it's made, but can be refrigerated in an airtight container up to 1 day.

BEET-AND-APPLE RELISH

Steps:

• Preheat oven to 400 degrees. Place beets on a sheet of parchment-lined foil; drizzle with oil. Season with salt and pepper. Fold edges to form a packet. Place on a baking sheet, and roast beets until tender, about 1 hour. Unwrap; let cool slightly, then peel. Cut into 1/2-inch pieces.
• Bring onion, vinegar, water, and sugar to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Remove from heat, and stir in beets, apples, and mustard.
• Divide among 3 pint-size sterilized glass jars using a slotted spoon, leaving 1/4-inch headspace at tops. Wipe rims and then close with screw bands and lids.
• Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for 15 minutes (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.

APPLE & SWEET PEPPER RELISH

Steps:

• In a nonreactive Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until onions are crisp-tender, stirring occasionally. Transfer to a large bowl; cool to room temperature., Refrigerate, covered, at least 6-8 hours before serving. May refrigerate up to 2 weeks.

APPLE CHUTNEY

Steps:

• Combine ingredients and simmer Put all of the ingredients (chopped apples, onion, apple cider vinegar, brown sugar, orange zest, grated ginger, cinnamon) into a medium saucepan and stir to combine. Heat on high to bring to a boil. Reduce heat to low and simmer, covered, for about 40 minutes.
• Uncover and simmer off excess liquid Uncover and simmer over low heat for a few minutes more to cook off any excess liquid. Remove from heat and let cool. Cover and refrigerate for up to 2 weeks.