|by Lynne Mullins|
A collection of quick, easy and delicious recipes for every occasion. From spicy deep-fried quail to baked red mullet with shallots and Jerusalem ...
Results 1 - 10 of 71 for apple relish
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Grate the unpeeled but cored apples in fine julienne ... and the remaining ingredients. Refrigerate and allow the flavors to blend for at least 1 hour.
Grate the unpeeled but cored apples in fine julienne ... ingredients with the grated apples. Refrigerate and allow the flavors to blend for at least 1 hour.
Grind the apples and cranberries through ... 3 cups of relish. Combine vegetables. ... slowly for 1 hour. Ladle into clean, hot jars and seal. Makes 5 pints.
Chop pie sliced apples coarsely. Blend with other ingredients in a bowl. Spoon into jars and store in refrigerator. Will keep about 3 weeks.
Combine water and ... a boil; add apples. Cook 5 ... cranberries and cook 7 minutes. Cool and add spices. Serves 1 quart. Great with fish, pork, or fowl.
Mix apples, onions, peppers ... pepper. Mix chopped ingredients into liquid mixture, simmer for about 45 minutes or until tender. Can in jars of desired size.
Halve and core apples (do not peel). ... through food chopped using coarse blade. Combine in small bowl with sugar and vinegar. Chill and serve. Makes 3 cups.
Chop or grind apples, peppers and onions. Mix with remaining ingredients; bring to a boil and cook 10 minutes. Pack into hot sterile jars and seal at once.
Combine first 2 ... peeled and sliced apples. Simmer until apples are tender. Cool and mix with cranberries. (Try to use Winesap, Jonathan or Rhone apples.)
Put cranberries and apples through food chopper. ... 1/2 quarts of relish. NOTE: If ... them in small jelly jars or whatever fancy jars you save. Very good.
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