Quick Raisin Relish Recipes

Steps:

• For the pepper relish: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the Fresno chiles, garlic, jalapenos, bell peppers and onion and sauté for to 4 minutes to soften. Add the vinegar, honey and mustard seeds. Bring to a boil and cook, stirring occasionally, until thickened, about 10 minutes.
• For the sandwiches: While the relish cooks, grease a griddle with the butter and place it over medium-high heat. When the griddle is hot, add the sausage pieces cut-side down and cook until well browned and crisp, about 3 minutes. Flip and place 2 pieces of provolone onto each sausage piece. Cook until the cheese has melted completely, another 2 to 3 minutes. Remove to a plate.
• Build the sandwiches by spreading the mayonnaise on the bottoms of each bun and laying on a piece of lettuce. Top each with a cheese-covered sausage piece and a generous portion of the pepper relish. Replace the top half of the buns and serve.

Steps:

• In a small saucepan cook onions in butter with sugar, covered, over low heat, stirring occasionally, for 30 minutes.
• Stir in wine and vinegar and cook, uncovered, over moderately-high heat, stirring, for 20 minutes, or until liquid is reduced by two-thirds.
• Stir in apricots and raisins and cook, stirring constantly, until liquid is evaporated and relish is thick.
• Transfer to a bowl and let cool.

Steps:

• In a small saucepan, combine the sugar, water and orange juice; cook and stir over medium heat until sugar is dissolved. , Stir in the cranberries, apricots, raisins and orange peel; bring to a boil. Reduce heat; cover and simmer until the berries pop, about 15 minutes. Serve warm or chilled.

Steps:

• Mix all ingredients in pan.
• Cook over heat 10 minutes, stirring occasionally.
• Cool, store in covered jar in refrigerator.

Steps:

• Place raisins in a small bowl; add enough warm water to cover. Soak until plump and softened; drain. On a work surface, roughly chop raisins. Transfer to a medium bowl.
• Stir in olives, shallots, olive oil, and vinegar; mix well.

Steps:

• Bring vinegar, brown sugar, salt, mustard powder, and 1/2 cup water to a boil in a medium pot over high heat, stirring occasionally, until sugar and salt dissolve, about 5 minutes.
• Place cucumber, onion, raisins, and mustard seeds in a heatproof resealable container. Pour hot brining liquid over cucumber mixture; stir to combine. Let cool to room temperature, then cover and chill at least 2 hours before serving. Serve cool or at room temperature.

Steps:

• Lightly toast the pinenuts in a skillet over medium-high heat. Be careful to not toast them too much as they will take on a bitter flavor. Set aside.
• Pour the oil into the hot skillet. Add the onion and sauté over medium-high heat until golden, stirring occasionally. Add the garlic and sauté for another minute or so until the garlic is fragrant. Add the raisins and the vinegar. Reduce the heat and continue cooking for 2 to 3 minutes, until the vinegar has reduced by half and the raisins are plump. Add the peppers, followed by the anchovies, 1/2 cup water, and pinenuts. Stir and reduce the heat to low. Cover the skillet with a lid and cook for another 10 minutes, until most of the water has evaporated. Once the relish has dried, add the oregano and stir well. Allow to cool completely before using. Keeps well if refrigerated for up to 1 week.