Comments on: Spicy Apple Relish http://www.diabetic.yourgrapefruitdiet.com/2005/12/29/spicy-apple-relish/ Healthy recips & tips for deabetics Mon, 13 Oct 2008 04:43:17 +0000 http://wordpress.org/?v=2.2.1 By: Beverly Giselle http://www.diabetic.yourgrapefruitdiet.com/2005/12/29/spicy-apple-relish/#comment-4104 Beverly Giselle Mon, 02 Jan 2006 22:13:58 +0000 http://www.diabetic.yourgrapefruitdiet.com/2005/12/29/spicy-apple-relish/#comment-4104 hello, This sounds so good. I was wondering how I could make more than say the 4 cups? I would like to put up several Jars of it, in say the Pint Jars, or the Quart jars. I have never done any canning before, and this is a good year, for me, specially with next month. I recieve a Widows' Pension Benefit from my late hubby who passed away, in 2002. And Friday we get my last back pay check. I could go and buy fruits I like and need and can them. yours truly, BillieSue butter-flavored cooking spray 1 cup chopped red onion 3 large cloves garlic, minced 1 tablespoon finely minced fresh ginger <!--more--> 1 large Granny Smith apple, peeled, cored, and diced 1 jalapeño chile pepper, seeded and minced 2 ribs celery, finely minced grated zest and juice of 1 small navel orange grated zest and juice of 1 lemon 2 tablespoons red wine vinegar 1 tablespoon honey kosher salt to taste (optional) freshly ground pepper to taste Lightly coat a large nonstick skillet with cooking spray. Add onion, garlic, and ginger. Sauté until onion is limp, about 5 minutes. In a bowl, combine apple, chile pepper, celery, the orange and lemon zest and juice, vinegar, and honey. Stir in onion mixture and allow the mixture to sit at room temperature for at least 1 hour to allow flavors to blend. Season to taste with salt (if using) and pepper. May be made up to 2 days in advance and refrigerated. Serve at room temperature. Per 1/4-cup serving: 19 calories (0% calories from fat), 0 protein, 0 total fat (0 saturated fat), 5 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 5 mg sodium BillieSue aka MorningStar hello, This sounds so good. I was wondering how I could make more than say the 4
cups? I would like to put up several Jars of it, in say the Pint Jars, or the
Quart jars.
I have never done any canning before, and this is a good year, for me,
specially with next month.
I recieve a Widows’ Pension Benefit from my late hubby who passed away, in
2002. And Friday we get my last back pay check.
I could go and buy fruits I like and need and can them.
yours truly,
BillieSue

butter-flavored cooking spray
1 cup chopped red onion
3 large cloves garlic, minced
1 tablespoon finely minced fresh ginger

1 large Granny Smith apple, peeled, cored, and diced
1 jalapeño chile pepper, seeded and minced
2 ribs celery, finely minced
grated zest and juice of 1 small navel orange
grated zest and juice of 1 lemon
2 tablespoons red wine vinegar
1 tablespoon honey
kosher salt to taste (optional)
freshly ground pepper to taste

Lightly coat a large nonstick skillet with cooking spray. Add onion,
garlic, and ginger. Sauté until onion is limp, about 5 minutes.

In a bowl, combine apple, chile pepper, celery, the orange and lemon
zest and juice, vinegar, and honey. Stir in onion mixture and allow the
mixture to sit at room temperature for at least 1 hour to allow flavors
to blend. Season to taste with salt (if using) and pepper. May be made
up to 2 days in advance and refrigerated. Serve at room temperature.

Per 1/4-cup serving:
19 calories (0% calories from fat), 0 protein, 0 total fat (0 saturated
fat), 5 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 5 mg sodium

BillieSue aka MorningStar

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