email this pageIngredients
½ orange, quartered and seeded
1 pound raisins, divided
½ cup apple cider vinegar
1½ quarts green tomatoes, stemmed and chopped
1½ quarts chopped, cored apples
½ pound brown sugar
½ pound pitted prunes, halved
¼ cup dark (not blackstrap) molasses
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon nutmeg, preferably freshly grated
¼ teaspoon ground ginger
¼ teaspoon salt
Instructions
1 pound raisins, divided
½ cup apple cider vinegar
1½ quarts green tomatoes, stemmed and chopped
1½ quarts chopped, cored apples
½ pound brown sugar
½ pound pitted prunes, halved
¼ cup dark (not blackstrap) molasses
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon nutmeg, preferably freshly grated
¼ teaspoon ground ginger
¼ teaspoon salt
1. Combine orange (including peel) with half the raisins and vinegar in a food processor. Process until a chunky, even-textured paste-purée is formed, scraping the sides of the bowl a few times. Transfer to a large, heavy, nonreactive pot with remaining raisins.
2. Add all remaining ingredients and bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often (due to the sugar, the mixture will want to stick), 30 to 40 minutes or until thick. The mixture should be dark and very well combined, but the apples and tomatoes, though soft, should still be distinguishable. Cool completely.
3. Spoon the cooled relish into zip-top plastic bags or jars and freeze. Yield: about 4 quarts.
Recipe by Crescent Dragonwagon, "Relish the Season," Sept. 2006.
Nutritional Information
2. Add all remaining ingredients and bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often (due to the sugar, the mixture will want to stick), 30 to 40 minutes or until thick. The mixture should be dark and very well combined, but the apples and tomatoes, though soft, should still be distinguishable. Cool completely.
3. Spoon the cooled relish into zip-top plastic bags or jars and freeze. Yield: about 4 quarts.
Recipe by Crescent Dragonwagon, "Relish the Season," Sept. 2006.
Per (1/2-cup) serving: 120 calories, 0g fat, 1g prot., 29g carbs., 2g fiber, 30mg sodium.
