Often times when people hear of “homemade relishes” they think it’s a long and difficult process to make it and that is simply untrue. People assume that to make the relish they will need to process it in a water bath canner to preserve it and for a lot of people, they don’t want to mess with canning. For those who don’t enjoy canning, I have a very easy to prepare recipe to share with you and once you have made the relish, it can be stored in your refrigerator.
When you make this recipe it is important that you read through it before you even begin preparing it. You want to make sure that you measure out all of your ingredients and don’t “guess” on the measurements because you want it to set up properly once it has been cooked. In my personal opinion, it is better to store this relish in half-pint glass mason jars than in plastic refrigerator containers. You will need a 4 quart or larger stock pot or sauce pan to make the recipe and I find it very helpful to to use a non-stick silicone spatula for all stirring otherwise, you will find that the mixture will stick to a conventional spatula.
Homemade Honey Raisinberry Relish Recipe
1 1/2 cups golden raisins
1 cup soft and plump regular raisins
2 1/2 cups of tap water
2/3 cup organic honey
1/4 cup freshly squeezed lemon juice
3 cups fresh or frozen cranberries
1 1/2 tablespoons of grated lemon peel
1/2 cup walnuts, finely chopped
In a large stock pot or large saucepan, combine together the raisins, water, organic honey and lemon juice. Bring the mixture to a boil over medium to high heat stirring constantly with a nonstick spatula or spoon. You will want to keep stirring and cooking it until the honey melts and the ingredients are coated with the honey. Turn down the heat to low and simmer the mixture covered for 10-12 minutes. Stir in the cranberries and grated lemon peel. Bring the mixture back up to a full boil and boil for 1 minute and then turn the heat back down to low and simmer for an additional 10-12 minutes. It is done when there is barely any more liquid left in your pan. Remove pan from heat. Stir in your finely chopped walnuts until they are well blended into the mixture.
Ladle the mixture into clean and sterilized glass mason jars. Let the mixture cool for 30 minutes at room temperature and then place rings and seals on your jars. Place jars into your refrigerator for storage. This recipe makes 4 to 4 1/2 cups of relish and it will keep for 2-3 weeks in your refrigerator.[ad_2]
Source by Shelly Hill