Best Fruit Relish Recipes

CRANBERRY FRUIT RELISH

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.

CHUNKY FRUIT AND NUT RELISH

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.

THREE-FRUIT RELISH

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.

CRANBERRY FRUIT RELISH

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.

SWEET AND SPICY FRUIT RELISH

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.

SUMMER FRUIT RELISH

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.

CRANBERRY FRUIT RELISH

Steps:

• Place cranberries, orange, and apple in blender; cover and process until chunky.
• Transfer to bowl and stir in remaining ingredients.
• Cover and refrigerate for at least 2 hours.

MOM'S FRUIT RELISH

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.

SWEET STAR FRUIT (CARAMBOLA) RELISH

Steps:

• Wash and thinly slice star fruit, taking care to remove seeds. Cover with cider by vinegar and allow to stand overnight.
• Drain off vinegar. Combine star fruit with sugar and salt. Add cloves; which have been placed in a cheesecloth bag and lightly pounded.
• Cook gently to the consistency of preserves.
• Allow to stand overnight. Remove spice bag and reheat mixture to boiling.
• Pack into hot pint jars. Wipe jar mouths and adjust lids. Process in boiling water bath canner for 10 minutes.
• *Note: when making for long term storage it is probably best to omit the nutmeg if you do not want a dark relish, although it certainly adds to the flavor.

DANGER DOGS WITH SPICY FRUIT RELISH

Steps:

• For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge.
• For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through. Transfer the bacon to a paper-towel-lined plate to drain.
• With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through). Cut the jalapeno slices so you can unroll them into long strips. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total.
• To serve, toast the buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard.

FRUIT RELISH

Steps:

• Peel all the fruits.
• Cut the tomatoes into pieces, slice fruit 1/4 inch thick, mince onion.
• Put all the ingredients into a large kettle.
• Bring to a boil and cook, stirring occasionally for about 2 hours, until no watery liquid is left and mixture is thick.
• Ladle into sterile jars and seal according to manufacturers directions,.

FRUIT AND ONION RELISH

Steps:

• 1. Heat oil in a large skillet over medium heat. Add onions and sauté for 5 minutes or until just beginning to soften. Reduce heat to low and cook 25 minutes ,stirring often, until onions turn golden. Remove from heat.
• 2. Stir in spreadable fruit, raisins, vinegar, mustard and rosemary. Season with salt and pepper.

NAPA VALLEY STUFFED GRAPE LEAVES WITH SIX PEPPER SPAM(R), FRUIT RELISH AND PINE NUTS

Steps:

• Place the SPAM(r) in a meat grinder, and grind until it reaches the consistency of ground sausage.
• Heat a medium skillet over medium heat. Add the meat and the Six Pepper Spice to the skillet, and cook until desired degree of doneness. Add more pepper, as desired. Remove from heat.
• In a medium bowl, combine the meat with the cooled Fruit Relish. Add the pine nuts, and stir until just combined.
• Spread 1 grape leaf out on flat surface, vein side up. Place about 1/4 cup meat mixture on each leaf, and roll it up like a small burrito or a 3-inch cigar. Repeat with remaining grape leaves.
• Place the stuffed grape leaves in a steamer, and steam for 3 to 5 minutes, or until completely heated through.
• Meanwhile, add the yogurt, strawberries, figs, and honey to a blender or food processor. Blend until combined, adding more honey to taste, as desired. Set aside.
• Serve the steamed grapes leaves with the yogurt dipping sauce, if desired.
• Combine all ingredients in a small non-reactive saucepan. Add 1/4 cup water, and cook over medium heat until fruit softens. Taste for seasoning, and add more vinegar, sugar, or water, as necessary. The relish should be dry. Remove from heat and let cool.

DANGER DOGS WITH SPICY FRUIT RELISH

Steps:

• Watch how to make this recipe
• For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge.For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through. Transfer the bacon to a paper-towel-lined plate to drain.With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through). Cut the jalapeno slices so you can unroll them into long strips. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total.To serve, toast the buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard.

FRUIT RELISH

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.