Spicy Apple Relish
(makes 4 cups, 16 servings)
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
January 3rd, 2006 at 1:13 am
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