Moms Fruit Relish Recipes

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SUMMER FRUIT RELISH



Summer Fruit Relish image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Mix 1 cup each diced nectarines and papaya, 1/4 cup diced red onion, 1 1/2 tablespoons each lime juice and chopped cilantro and 1 teaspoon minced Serrano chile. Season with salt.

MOM'S THANKSGIVING CRANBERRY RELISH



Mom's Thanksgiving Cranberry Relish image

This is one of my mom's age old recipes. It was always on our holiday table. When it's ready to eat, you just put a little on the side of your plate and eat it the way it is.

Provided by Robyn Bruce

Categories     Other Side Dishes

Time 10m

Number Of Ingredients 4

1 pkg whole fresh cranberries (i think they come in 16 oz. packages)
1 whole fresh lemon
1 whole fresh orange
2 c sugar

Steps:

  • 1. Using a grinder or a food processor, (not a blender) grind the cranberries and alternate with chunks of orange and lemon, including the rinds. Add sugar to the mixture. Mix well. This is best if made about 2 days ahead of time and kept refrigerated. (Gives the flavors time to blend well!) **Mom says that a grinder works best, but you can use a food processor (just pulse it) if you take care not to let it turn to mush. The idea is to have a coarse "relish" consistency. This recipe is not only delicious, but really looks pretty.

THREE-FRUIT RELISH



Three-Fruit Relish image

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

1 cup sugar
1/2 cup orange marmalade
1 teaspoon lemon juice
1 package (12 ounces) fresh or frozen cranberries, finely chopped
2 cups fresh raspberries
2 medium tart apples, diced

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



The Best Relish I've Ever Had image

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

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

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

MOM'S FRUIT RELISH



Mom's Fruit Relish image

This recipe is a longstanding Canadian late-summer tradition; I have seen similar recipes in very old cookbooks. My mother-in-law taught me to make this back in the summer of 1983, right after my son was born. This is definitely a two-person job; it's a lot of work -- but the resulting relish is well worth the effort. She never processes it, but you certainly can if you want -- or just store the jars in the fridge. They won't last long; you'll be eating this with everything! :-)

Provided by Lennie

Categories     Fruit

Time 4h

Yield 8 pint jars

Number Of Ingredients 9

20 ripe beefsteak tomatoes
8 pears
8 peaches
6 large onions
2 red bell peppers
4 cups white sugar
1 quart vinegar
2 tablespoons pickling salt
2 tablespoons pickling spices (tied up in a cheesecloth bag)

Steps:

  • This recipe requires a lot of prep work; I recommend you prepare it with a friend and split the bounty!
  • Have ready a large preserving kettle.
  • Peel tomatoes, seed, and dice; place in kettle.
  • Peel pears, core, and slice 1/4 inch thick; place in kettle.
  • Peel peaches, remove pit, and slice 1/4 inch thick; place in kettle.
  • Peel and finely chop onions; place in kettle.
  • Remove seeds from red peppers and dice; place in kettle.
  • Add all remaining ingredients and bring to a boil; let mixture simmer (NOT a gentle simmer) until it is thick; this will take two to three hours.
  • Stir frequently.
  • Discard spice bag and ladle relish into prepared, hot sterilized canning jars and seal.
  • My mother-in-law never processed this, and neither do I; if you can it in pint jars and want to process it; I recommend a 10-minute boiling water bath.

Nutrition Facts : Calories 709.9, Fat 1.5, SaturatedFat 0.2, Sodium 1770.9, Carbohydrate 174.2, Fiber 15.6, Sugar 149.1, Protein 6.5

FRUIT RELISH



Fruit Relish image

Provided by Food Network

Categories     main-dish

Time 5h10m

Number Of Ingredients 9

20 ripe tomatoes
8 pears, diced
8 peaches, diced
6 large onions, chopped
2 red peppers, chopped
4 cups sugar
4 cups white vinegar
2 tablespoons salt
2 tablespoons pickling spices (in a bag)

Steps:

  • Put all ingredients in a large, heavy bottomed pot. Cook over high heat until it begins to thicken then reduce heat. Stir frequently to prevent sticking and burning until very thick. (3 to 5 hours in all). To speed up this process, place fruit in a colander overnight to allow some of the juices to drip out first.

SWEET AND SPICY FRUIT RELISH



Sweet and Spicy Fruit Relish image

A new condiment for both Thanksgiving dinner and those leftover turkey sandwiches. Only 39 calories and no fat per serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 5 cups

Number Of Ingredients 13

1/4 ounce jalapeno, seeded, ribs removed, and finely chopped
2 ribs celery, trimmed and cut into 1/4-cubes, leaves reserved
Juice and zest of 1 orange (about 6 tablespoons juice)
2 tablespoons sherry or red-wine vinegar
1 tablespoon honey
Coarse salt and freshly ground pepper
2 firm pears, such as Bosc, peeled, cored, and quartered
2 tart apples, such as Fuji, peeled, cored, and quartered
1/2 teaspoon ground ginger
2 tablespoons dark-brown sugar
Juice and zest of 1 lemon (about 3 tablespoons)
1 small red onion, peeled and cut into 1/2-inch rounds
Olive-oil cooking spray

Steps:

  • Combine jalapeno and celery in a large bowl; set aside. In a small bowl, combine orange juice, sherry, and honey; season with salt and pepper. Pour orange mixture over jalapeno-celery mixture. Add orange zest; toss to combine. Set aside.
  • In a medium bowl, combine pears, apples, ginger, sugar, and lemon juice; set aside. Spray a grill pan with cooking spray. Heat over medium-high heat until hot but not smoking. Grill onion rounds, basting with a little liquid from pear-apple mixture. Cook each side until softened and slightly charred, 3 to 5 minutes per side. Transfer onions to a cutting board; cut into 1/4-inch cubes. Add to jalapeno-celery mixture.
  • Grill apple and pear quarters in batches, until golden brown on each side, basting with collected juices in bowl, 2 to 5 minutes per side. Transfer to a cutting board; cut into 3/4-inch cubes. Add to jalapeno-celery mixture along with juices. Chop celery leaves; add to jalapeno-celery mixture along with lemon zest. Stir to combine. Let sit at least 1 hour at room temperature. Season to taste.

Nutrition Facts : Calories 39 g, Fiber 1 g, Sodium 114 g

QUEBEC FRUIT KETCHUP



Quebec Fruit Ketchup image

In 2008, this recipe won red ribbon at a local fair which has been going since 1871! Quebec is known for fruit ketchups which are tasty, sweet and spicy. My husband's mother was a super good cook and every year, she made this recipe; it was a tradition that we still enjoy today. I even sold my house thanks to this recipe. Since the time for tomatoes has arrived, here is the recipe. This ketchup is good with sausages, chops, shepperd's pie, tourtière or even with cold cuts and bread!!

Provided by Louise in Montreal

Categories     Apple

Time 2h30m

Yield 6 250 ml jars

Number Of Ingredients 11

15 fresh tomatoes (use canned if the recipe is done in winter) or 2 (28 ounce) cans tomatoes (use canned if the recipe is done in winter)
6 apples
3 celery ribs
1 mild green pepper
3 big onions
1 tablespoon coarse salt
2 cups white vinegar
4 cups white sugar
1 cinnamon sticks or 1 teaspoon of dried cinnamon
2 tablespoons pickling spices (in a cheesecloth)
1 (28 ounce) can fruit cocktail

Steps:

  • Peel and cut the tomatoes in big chunks.
  • Peel, cut the core away and cut the apples in pieces.
  • Slice the celery stalks thinly.
  • Cut the pepper, slice off the seeds and cut in small pieces.
  • Peel the onions and slice them to obtain nice thin slices.
  • Pour the fruit cocktail can through a sieve and keep only the fruits.
  • Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
  • For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
  • Put in sterilized jars (Mason type) and close the lids.
  • Store in a dark cool place.

Nutrition Facts : Calories 791.9, Fat 1.1, SaturatedFat 0.2, Sodium 1212.2, Carbohydrate 198.7, Fiber 11, Sugar 182.5, Protein 4.7

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