BELL PEPPER RELISH

1 large red bell pepper

1 large green bell pepper
1 large orange bell pepper
4 cups boiling water
3/4 cup white wine vinegar
1/2 cup granulated sugar
1 1/2 tsp mustard seeds
3/4 tsp kosher salt
1/4 tsp celery seeds

Remove the seeds from the peppers and dice peppers into 1/4-inch pieces; place into a large bowl that is heatproof.  Pour the boiling water over the peppers and allow to set for 5 minutes; drain.

In a medium saucepan over medium-high heat stir the vinegar, sugar, mustard seeds, salt, and celery seeds together until the sugar is dissolved.  Add the drained peppers to the pan and lower heat to simmer.  Simmer the mixture for approximately 12-14 minutes until almost dry.  Transfer to a glass jar, cover, and cool slightly.  Store in refrigerator for up to 2 weeks.

Yield: 1 1/4 cups

Great on hot dogs to give them your own gourmet touch!

file photo for reference

EASY CRANBERRY RELISH

2 cups fresh or frozen cranberries

1 medium orange, peeled

4 tbsp sugar

In a blender or food processor, process all ingredients until coarsely chopped. Cover and chill at least 30 minutes before serving.

file photo for reference only

 

HOMEMADE CRANBERRY-ORANGE RELISH

With the supply chain problems, low grocery shelves, etc start watching soon for the fresh cranberries to start showing up. Here is a great homemade relish from Paula Deen, with some Linda tweaks, to enjoy with poultry, pork, etc. Note: This recipe needs to chill 4 hours before serving.

1 pkg (12-oz) fresh cranberries

1/2 cup brown sugar

2 tsp orange zest

1/2 cup orange juice

1 tsp cinnamon

1/2 tsp kosher salt

1/4 cup toasted sliced almonds

1/3 cup chopped pecans

In a 2-quart saucepan, mix together the cranberries, sugar, zest, juice, cinnamon and salt. Bring to a boil over medium-high heat. Reduce heat and cook, stirring, until mixture thickens, about 20 minutes. Remove from heat and add the nuts. Allow to cool, transfer to a bowl with a lid and chill for 4 hours.

Garnish as desired before serving.

Yield: 8 servings

file photo for reference only

HOMEMADE ZUCCHINI RELISH

Note: This is an easy recipe but not a quick one as the zucchini need to soak overnight.

When I lived in Indiana during the 70s, I grew lots of zucchini in my garden. This is one of the recipes for preserving them.

10 cups peeled, ground zucchini
4 cups ground onions
5 tablespoons salt
2 1/4 cups vinegar
2 1/2 cups sugar
1 teaspoon each of nutmeg, dry mustard and turmeric
2 teaspoons celery seed
1 tablespoon cornstarch
1 red pepper*, chopped fine
1 green pepper*, chopped fine

Combine the zucchini, onions, and salt together and let stand overnight. Next morning, drain and rinse with cold water. Combine the mixture with the remaining ingredients and cook for 30 minutes; mixture must be hot. Pour into hot clean jars and seal with hot lids. Makes 7 pints.

file photo

*These are bell peppers.

COPY CAT BOSTON MARKET'S CRANBERRY WALNUT RELISH

I love the sides at Boston Market. It is basically a chicken restaurant and I don't eat chicken but I love to eat there. I haven't been there for a long time as there isn't one close to me so I don't know if they still have this relish (it is only on the menu at the holidays but available year round if you ask). If you, too, enjoy this dish give this recipe a try.

1 orange
2 cups fresh or frozen cranberries (about 8-oz)
3/4 cup sugar
1/4 cup chopped walnut* pieces

Into a medium saucepan, finely grate the zest of half the orange then squeeze in all the juice. Add the cranberries, sugar and walnuts; cook over medium heat, stirring occasionally, until the mixture  thickens and the berries start to pop. This will take approximately 10 minutes..

Allow to cool before serving.

Refrigerate leftovers.

*I also love it with pecans instead of walnuts. NOTE: As a diabetic, I substitute Splenda Granulated for the sugar.