Three Fruit Relish Recipes

Steps:

• In a large saucepan, combine the first eight ingredients. Cook, uncovered, over medium heat for 10 minutes or until cranberries pop, stirring occasionally. Reduce heat; add strawberries and raspberries. Cook until heated through. Remove from the heat; cool. Serve with turkey. Store in the refrigerator.

Steps:

• Pulse cranberries, orange and apple in a blender or food processor until chopped. Remove to a bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 hours.

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.

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.

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.

Steps:

• In a food processor grind together in batches if necessary the orange, the pineapple, the cranberries, and the apple until the mixture is chopped fine, transfer the mixture to a bowl, and stir in the sugar. Let the mixture stand, covered and chilled, for at least 2 hours. The relish may be made about 2 days in advance and kept covered and chilled.

Steps:

• In a large saucepan, bring cranberries, sugar and orange juice to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until cranberries pop, 8-10 minutes. , Remove from heat; stir in peaches, pecans, pineapple and raisins. Cool. Cover and refrigerate at least 3 hours.

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.

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.