Apple relish is a sweet addition to fish and pork chops. Actually it’s quite the zesty side dish if you need to get in another portion of fruits and veggies. In this recipe, I used Crimson Golds which are a crab apple hybrid and one of the last apples developed by American breeder Albert Etter in 1944. It’s a firm yet juicy apple and both sweet and tart which pairs well with the rest of the ingredients in the relish.
CLICK HERE to watch my KTLA “Savory and Sweet Apple” segment and grab the step by step recipe below.
Happy Eating.
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Ingredients
- 2 1/2 cups Crimson Golds
- 1 cup Yellow onion
- 1/4 cup Raisins
- 1/4 cup Walnut or Pecans
- 1/4 cup Crystallized Ginger
- 1/4 cup Apple Cider Vinegar
- 2 tsp Brown Sugar
- Dash of Salt
Ingredients
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Instructions
- Let's start by getting all the ingredients prepped. Chop up the apples into little cubes. Chop up the onions into little cubes. Crush the walnuts or pecans. Chop up the crystallized ginger.
- Add all the ingredients to a saucepan, stir and bring to a boil. Once everything boils for a minute or two turn down the temp to low. Stir occasionally so nothing sticks to the bottom of the saucepan. If you want a firm relish cook for about 6 minutes. If you want a more tender relish cook for up to 10 minutes.
- Remove the pan and pour the relish into a heat-safe dish so it can cool.
- Refrigerate a few hours or overnight.
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