Cran-Apple & Pineapple Relish
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
2-2 1/2 cups
ingredients
- 8 ounces fresh cranberries
- 8 ounces fresh golden pineapple
- 1⁄2 fresh winesap apples (gala, braeburn, etc) or 1/2 other tart sweet apple (gala, braeburn, etc)
- 1⁄3 cup unsweetened flaked coconut
- 1 tablespoon sweet mirin (Riesling, Spaetleze) or 1 tablespoon sweeter white wine (Riesling, Spaetleze)
- 1 1 teaspoon agave syrup (sweetener of choice) or 1 teaspoon sugar (sweetener of choice)
directions
- Peel and chop the apple into a moderate dice.
- Cut the pineapple into chunks to match.
- Neither should be too much larger than the whole, uncooked cranberries.
- Put all of the ingredients except the coconut and the sweetener into a heavy small pot, and cover it.
- Set the heat to halfway of your maximum power, and let it cook.
- the mixure.
- Stir at intervals as you hear the berries popping, there should be adequate juice in the fruit to prevent burning if you stir it often enough.
- When the berries are largely popped, add the sweetener and the coconut.
- Stir and combine until as done as you like, cool briefly and serve, or chill overnight and serve cold the next day.
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RECIPE SUBMITTED BY
Karyl Lee
United States
I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am
working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title.
The illustration above is one I created for a local orchard's street sign.