Cranberry Relish
Submitted
by: Cricket |
2 cups cranberries, raw
1 small onion
1/2 cup sugar |
3/4
cup Sour cream
2 tablespoons horseradish |
| Grind the onion
and cranberries together. Add all the other ingredients and mix.
Put in a plastic container and freeze. About an hour before
serving, move the container from the freezer to the refrigerator
compartment, to thaw. The relish will be thick, creamy, chunky,
and shocking pink. Makes 1 1/2 pints. |
Peach
Relish
Submitted
by: Cricket |
1 medium ripe peach, peeled, halved and pitted
1 plum tomato, peeled, seeded and coarsely chopped
1 clove garlic
1 rounded teaspoon minced jalapeno pepper |
1/2 teaspoon sugar
1/2 to 1 teaspoon cider vinegar
salt and freshly ground white pepper to taste |
| Place peach,
tomato, garlic and jalapeno pepper in food processor and process
or mince by hand. Remove to bowl. Add sugar, vinegar, salt and
pepper to taste. |
Orange Blackberry Relish
Submitted
by: Cricket |
1 medium size orange, seeded and coarsely chopped
1/3 cup plus 2 tablespoons frozen orange juice concentrate
(thawed and undiluted and divided)
1/4 cup firmly packed brown sugar |
2 tablespoons cornstarch
1 (16 oz.) package frozen unsweetened blackberries
(thawed and drained)
1/4 cup water |
| With knife blade
in processor, add chopped orange. Process 1 1/2 minute or until
finely chopped. Place chopped orange in a medium non-aluminum
saucepan. Add 2 tablespoons orange juice concentrate, brown
sugar, cornstarch and thawed blackberries, stirring gently.
Place over medium-low heat and cook 7 minutes or until mixture
thickens, stirring constantly. Place in a medium bowl. Cover and
Chill. Combine remaining 1/3 cup orange juice concentrate and
1/4 cup water. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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