Recipes
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Confetti Vegetable Relish
* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3 cups.
Place the corn in serving bowl; add rest of ingredients and mix well.
Yield: about 3-1/2 cups.
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Relishes
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Confetti Zucchini Relish
Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16 half-pints.
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Corn Relish
Remove corn from cobs with a sharp knife; combine corn with remaining vegetables in a large kettle. Mix together msutard, flour, and turmeric. Add 1/4 cup vinegar to muxtard mixture; stir to blend well. Add mustard mixture, remaining 2 - 3/4 cups vinegar, sugar, and spices to vegetables, mixing well. Bring vegetables to a boi; reduce heat and simmer uncovered 10 to 15 minutes until corn is tender. Return to a full rolling boil for 1minute. Ladle corn into hot sterilized jars, leaving 1/2 inch headspace. Wipe rims with a damp cloth. Adjust lids according to lid manufacturer's directions. Process in a boiling water bath for 15 minutes. Makes 5 pints.
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Category:
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Corn Orange And Tomato Relish
Bring 6 cups of water to a boil. Add the corn. Allow the water to return to a boil and blanch the corn for 1 minute, or just until tender. Drain and refresh under cold running water. Drain well and set aside.
Peel the orange including the white pith and the membrane between segments. Cut each segment into quarters.
In a large bowl, combine the corn, orange pieces, tomato, red bell pepper, cilantro, and jalapeno. Pour the vinegar andlime juice over the vegetables and toss well. Season to taste with pepper and salt. Serve at room temperature.
Serving size: 1/4 cup; 38 cal; .3 g fat; 0 mg chol; 39.6 mg sod w/o added salt.
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Category:
Relishes
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Cottage Cheese Relish
Blend sour cream with cottage cheese; stir in pepper, onion, pimiento, salt, and pepper. Serve on lettuce.
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Category:
Relishes
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Cran Raspberry Relish
In a large saucepan, combine all ingredients. Stirring occasionally, cook over medium heat until sugar dissolves and mixture begins to boil. Stirring frequently, cook 5 minutes or until slightly thickened. Cool to room temperature. Store in an airtight container in refrigerator. Serve with meat, bread or pound cake. Yield: about 6 cups of relish.
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Category:
Relishes
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Cranberry Port Relish
Combine all ingredients except cranberries in heavy saucepan. Bring to boil then simmer for 15 minutes. Add cranberries and simmer another 20-30 minutes. Towards the end the relish gets very thick. Make sure you stir it often, since it will stick to the pan.
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Relishes
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Cranberry Relish
Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container.
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Category:
Relishes
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