Spiced Cranberry Apple Relish
- Number of Servings: 48
Ingredients
4 cups whole cranberries2 cups red delicious apples, peeled and chopped1 cup dark brown sugar1 tablespoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground allspicewater
Wash and drain cranberries and combine with peeled, chopped apples in a medium saucepan. Add brown sugar, spices and 1/2 cup of water, stirring until the sugar is dissolved and the spices are evenly distributed.
Bring to a boil over medium-high heat, the reduce heat and simmer until some berries begin to burst and/or the mixture thickens (approximately 15 - 20 minutes).
For immediate use: Allow to cool slightly, then refrigerate several hours or overnight until relish is thoroughly chilled. Leftovers should be refrigerated or frozen.
To can:
Ladle hot mixture into clean, sterilized 1/2 pint jars, leaving 1/4 inch head room. Clean the rims of the jars and cover with 2-part canning lids/rings, tightening down the ring to seal. Process in a boiling water bath for 15 minutes. Remove from water, and allow to cool overnight at room temperature. The next morning, tighten the lid rings again and store in a cool, dark place for up to 2 years.
To freeze:
Allow relish to chill overnight in refrigerator. Ladle into pint freezer containers or pint freezer bags. If using bags, it is best to lie them flat until frozen. Should be used within 6 months.
This recipe makes about 48 1-ounce servings. If you want to make a smaller batch, cutting the ingredients in half does not adversely affect the outcome.
Number of Servings: 48
Recipe submitted by SparkPeople user DOWN2SEXY.
Bring to a boil over medium-high heat, the reduce heat and simmer until some berries begin to burst and/or the mixture thickens (approximately 15 - 20 minutes).
For immediate use: Allow to cool slightly, then refrigerate several hours or overnight until relish is thoroughly chilled. Leftovers should be refrigerated or frozen.
To can:
Ladle hot mixture into clean, sterilized 1/2 pint jars, leaving 1/4 inch head room. Clean the rims of the jars and cover with 2-part canning lids/rings, tightening down the ring to seal. Process in a boiling water bath for 15 minutes. Remove from water, and allow to cool overnight at room temperature. The next morning, tighten the lid rings again and store in a cool, dark place for up to 2 years.
To freeze:
Allow relish to chill overnight in refrigerator. Ladle into pint freezer containers or pint freezer bags. If using bags, it is best to lie them flat until frozen. Should be used within 6 months.
This recipe makes about 48 1-ounce servings. If you want to make a smaller batch, cutting the ingredients in half does not adversely affect the outcome.
Number of Servings: 48
Recipe submitted by SparkPeople user DOWN2SEXY.
Nutritional Info Amount Per Serving
- Calories: 24.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.6 g
- Protein: 0.1 g
Member Reviews
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BBAHONORS
Smells delicious! Haven't tasted it yet; made it tonight for Thanksgiving dinner tomorrow. - 11/25/09
Reply from CD3006903 (12/4/09)
I hope you enjoy it. I use this relish throughout the year in cooking. For example, I'll put chicken breasts, topped with the relish, in the slow cooker. I also use it on meatballs sometimes for an appetizer that consistently gets rave reviews.