Find Recipes Instantly! (Type the Recipe name or any Ingredient) Cranberry-Pear Relish Rosemary adds savory goodness to tender pears and sweetened cranberries in this sophisticated relish. 1 12-ounce package fresh cranberries (3 cups) 3/4 cup apple juice 1 tablespoon lemon juice 1/2 cup sugar 1 teaspoon dried minced onion 1/2 teaspoon dried rosemary, crushed 2 medium pears, cored and chopped (2 cups) Combine cranberries, apple juice, lemon juice, sugar, onion, and rosemary in a medium saucepan. Cook, uncovered, over medium heat about 5 minutes or until cranberries pop. Add pears and cook, uncovered, 2 minutes more or until pears are just tender. Serve warm or chilled. Makes 3 cups (six, 1/2-cup servings). Make-ahead tip: Refrigerate, covered, up to 1 day. Green Tomato Relish Makes 3 pints 2 lb. green tomatoes, cored and chopped 1 lb. yellow or white onions, chopped 3/4 lb. sweet red peppers, cored and chopped 1/2 lb. tart cooking apples, such as 'Granny Smith', cored and chopped 6 garlic cloves, finely chopped 1 cup apple cider vinegar 1 Tbs. kosher or sea salt 4 jalapeño peppers, cored, seeded, and finely chopped 2 Tbs. chopped cilantro 1 tsp. ground cumin (optional) Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour. Stir in the jalapeños, cilantro, and cumin and simmer for 5 more minutes. Purée the mixture (in batches if necessary) in a blender until still somewhat chunky. If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling-water canner. Store in a cool, dark place. * Note: This recipe may be doubled; just increase the cooking time by 10 to 15 minutes. 10 cal, 0g fat, 60mg sodium, 0g fiber, per Tbs. Green Tomato Relish II 24 large green tomatoes 3 red bell peppers, halved and deseeded 3 green bell peppers, halved and deseeded 12 large onions 3 tablespoons celery seed 3 tablespoons mustard seed 1 tablespoon salt 5 cups white sugar 2 cups cider vinegar Directions 1 In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour. 2 In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently. 3 Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. 4 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. 5 Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.