Prep 15 mins
Cook 1 hr 20 mins
I love this relish. It is great with fish, chicken, pork, cheese and crackers. Sometimes I throw some into a stew for extra flavor or anything else you want to put it in. Good apples for this recipe are Idared, Northern Spy, Spartan, Cortland and Empire or heirloom varieties, such as Red Astrachan and (Chenango) Strawberry. A sweeter apple would lend more of a dessert quality to the relish. I use any old apple I have on hand.
- 1⁄4 cup vegetable oil
- 4 ounces butter
- 4 cups diced onions
- 4 apples, peeled, cored and cut into 1/2 inch cubes
- 3 tablespoons lemon juice
- 1 teaspoon cayenne pepper
- 1⁄4 cup honey
- 1 1⁄2 cups riesling wine or 1 1⁄2 cups any other dry white wine
- salt and pepper
- In a large saucepan, heat oil and butter over medium high heat. Add onions and cook about 40 minutes or until caramelized.
- In a bowl toss together apples and lemon juice until well coated. Add to saucepan; increase heat to high and cook for 10 minutes or until apples are brown.
- Add cayenne pepper and honey; mix thoroughly. Add wine and REDUCE for 20 minutes. Season with salt and pepper to taste. Makes 2 ½ cups.
- The Organic Gourmet Feast Of Fields.