Grape Relish Recipes

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

GRAPE RELISH

Steps:

• Cut grapes in half vertically, the long way.
• Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes.
• Cool to room temperature on sheet on a rack.
• Toss together grapes with remaining ingredients and remaining 2 tablespoons oil.
• Spoon relish onto cheese crisps or other crackers and serve.

CHEDDAR CRISPS WITH ROASTED GRAPE RELISH

Steps:

• Make Cheddar crisps:
• Put oven rack in middle position and preheat oven to 400°F.
• Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup.
• Bake until golden and slightly puffed in centers, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on.
• Make grape relish:
• Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack.
• Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil. Spoon relish onto cheese crisps and serve immediately.

CRANBERRY GRAPE RELISH

Steps:

• In food processor, place grapes. Cover; process, with on-and-off pulses, until grapes are coarsely chopped, scraping bowl occasionally.
• In 3-quart saucepan, heat apple cider to boiling over medium-high heat. Boil about 12 minutes or until reduced to 1 cup. Add cranberries and half of the grapes. Cook over medium-high heat 8 minutes. Remove from heat; place cranberry mixture in medium bowl. Stir in lemon juice, orange peel, chopped orange and remaining grapes. Cover and refrigerate at least 1 hour or until well chilled. Serve with a slotted spoon, if desired.

GRAPE RELISH

Steps:

• In a medium bowl combine the chopped grapes, shallot, thyme, sherry vinegar, sugar, oil, salt and pepper. Transfer to a small serving bowl and set aside. Makes 2 cups.
• To make the crostini, preheat the oven to 350°F Spread baguette slices on a baking sheet and toast until crisp, about 10 minutes. Let cool.