Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Apple Confetti Relish
The Pantry
Prep time:
1 hour 40 minutescooking time:
10 minutes“We helped decorate jar lids with ribbons and bows so Grandma could give away this relish as gifts.”
Ingredients
- 12 large Granny Smith or Rome Beauty apples, cored
- 6 red bell peppers, stems removed, seeded
- 6 green bell peppers, stems removed, seeded
- 4 large onions
- 3 hot peppers, stems removed
- 5 cups granulated sugar
- 2 cups cider vinegar
- 1 cup firmly packed light brown sugar
- 1 cup prepared yellow mustard
Directions
1
Process unpeeled apples, bell peppers, onions and hot peppers in a food processor.
2
Combine granulated sugar, vinegar, brown sugar and mustard in a large saucepot. Bring to a boil over medium-high heat, stirring the mixture frequently.
3
Reduce the heat to low. Cook for 5 minutes, stirring the mixture frequently. Remove from heat.
4
Add apple mixture to sugar mixture and mix well.
5
Spoon into 13 hot, sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 10 minutes.
6
Makes 13 pints. Serve with cream cheese and crackers or with meat dishes.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
"A Rome Beauty apple isn't the best eating apple, but it's perfect for cooking," Grandma said. If she couldn't find Rome Beauty or Granny Smith, she used other good cooking apples, such as McIntosh or Jonathan. She recommended bypassing Fuji, Gala and Delicious apples, as their texture and flavor are best when eaten fresh, not cooked.
You May Also Like...
Blue Mansion Collection
A timeless design inspired by colonial dinnerware of the 1700's. Set a table worthy of the founding fathers with this historic collection.
