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Cranberry-Apple Relish
Submitted by: LisaW
4 cups cleaned cranberries, chopped
1 lb apples
2 1/2 cups brown sugar
1 cup water
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
Peel, core and chop apples. Combine cranberries, apples, brown sugar and water in a large sauce pot. Simmer over medium heat for 15 minutes, stirring frequently. Stir in cinnamon and walnuts: cook 5 minutes. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 5 half pints

Baby Corn Relish
Submitted by: LisaW
2 tablespoons Oriental sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced shallot
1/2 teaspoon hot red chilies, crushed, dried
1/2 teaspoon ground coriander
1/2 cup Rice vinegar
1/3 cup reduced-sodium soy sauce
2 tablespoons Oyster sauce
Pour oil into a 10-12" frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilies, and coriander. Stir for 30 seconds. At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.

Pear Relish
Submitted by: LisaW
30 large pears
6 large bell peppers
3 cups sugar
2 tablespoons salt
2 tablespoons celery or mustard seed
6 large white onions
3 small hot pepper, or more
2 cups vinegar
1 (9 oz.) jar mustard
Grind pears, peppers and onions in food chopped. Add remaining ingredients with 1 cup of juice from grinding. Cook slowly for 1 hour, then put in hot sterilized jars. Seal at once.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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