Spiced Cranberry Apple Relish

More sharing options

Share on Twitter

5 of 5 (1)

Nutritional Info

Servings Per Recipe: 48
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

View full nutritional breakdown of Spiced Cranberry Apple Relish calories by ingredient

Introduction

This version takes it's flavor from the fruit and spices and does not contain nuts. A much smaller quantity of dark brown sugar replace the cups of refined white sugar in traditional recipes, making this version lighter, fruitier and lower in calories. I put a pint or so in the fridge to serve with a holiday meal and process the remaining relish in half-pint canning jars, using the water bath method. Total yield is about 6 half-pints or about 48 individual servings. This version takes it's flavor from the fruit and spices and does not contain nuts. A much smaller quantity of dark brown sugar replace the cups of refined white sugar in traditional recipes, making this version lighter, fruitier and lower in calories. I put a pint or so in the fridge to serve with a holiday meal and process the remaining relish in half-pint canning jars, using the water bath method. Total yield is about 6 half-pints or about 48 individual servings.

Number of Servings: 48

Ingredients

4 cups whole cranberries

2 cups red delicious apples, peeled and chopped

1 cup dark brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

water

Directions

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.