relish Archives - Fresh From Oregon

Corn Relish … Summer in a Jar

September 9, 2015 · by Carrie Trax ·

It’s not too late to have that fresh taste of summer preserved for winter. Corn is still in season and combined with peppers, onions and celery it makes the perfect relish. Served over some grilled chicken, steak or added to cooked rice, the flavors will make any dish have that fresh taste of summer. This is also great as a side dish served cold or hot. I like to enjoy this relish throughout the winter so I preserve some jars when the corn is fresh. During the cold winter months I can open up a jar and have that fresh taste of summer.

When making the corn relish I used my new Crisp™ Corn Stripper. WOW did this work fast and easy getting all the corn off the cob. The extra sharp curved blade that conforms to the shape of the corn cob quickly separated the kernels. It is a 2 in 1 tool with the addition of the DESILKER. The sturdy nylon bristles gently remove dirt and stray silk strands leftover from husking the corn. Check out the pictures below to see how it takes off all the corn in less than 15 seconds.

Corn Relish
16-20 ears of fresh sweet corn (8 cups)
2 cups water
3 cups of celery (6 stalks)
1 1/2 cups chopped red sweet pepper
1 cup chopped onion (2 medium)
2 1/2 cups vinegar
1 3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons pickling salt
1 teaspoon celery seeds
1 teaspoon ground turmeric
3 tablespoons cornstarch

Shuck the corn and make sure you get all the silk off the ears. Cut the corn off the cobs, but do not scrape the cobs. Measure 8 cups of corn and put them in a sauce pan with 2 cups of water. Bring to a boil; reduce heat and simmer, cover for 5 minutes or until the corn is almost tender. Drain the water off.

In the same pot, combine the cooked corn, celery, peppers and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds and turmeric. Bring to a boil and let simmer for 5 minutes, stirring occasionally. Stir together cornstarch with 2 tablespoons water; add to corn mixture. Cook, stirring until slightly thickened and bubbly; cook and stir 2 minutes more. The mixture will start to thicken.

This will yield about 5 pints of corn relish. You can place in jars and refrigerate to use later or if you want a longer shelf life see the following directions.
Prepare 5 pint jars by sterilizing them. Ladle the hot relish into jars. Leave a half inch of head space. Wipe the jar rims with a clean towel and top with lids and bands. Process filled jars in a boiling-water canner for 15 minutes. Start timing when the water returns to a boil. Remove jars; cool on wire racks and then store in a cool, dark place. Refrigerate after opening.

Recipe ~ Better Homes & Garden

Fresh Cranberries

November 22, 2014 · by Carrie Trax ·

This Thanksgiving or any holiday enjoy the sweet and tart taste of cranberries 3 ways. Enjoy homemade jellied orange cranberry sauce that tastes better than the one from a can and so easy to do. You can combine the fresh flavors of cranberries, oranges and apples with a little sugar and in a few minutes you will have a crisp relish your family will be asking for seconds of! Cranberry glaze for your turkey (works good with ham too) will give you another depth of flavor to your holiday dinner. Fresh cranberries are always a perfect addition to the holiday table.

Cranberry Relish
1 (12 oz) bag whole fresh cranberries
2 tart green apples (I used Granny Smith), peeled, cored and cut into thick pieces
1 large seedless orange (peel on), cut into 12 pieces
1 cup sugar

In the bowl of a food processor add the cranberries, apples and orange pieces. Pulse 12-14 times, do not over pulse or the relish will be mushy. I used a Ninja Food Processor and it gave me the perfect relish with 12 pulses. Place mixture in a bowl and mix in the sugar. Let set for 45 minutes at room temperature. It is ready to serve or place in a container and refrigerate for later. Quick and easy and can be made the night before.
Recipe from ~ Simple Recipes

Jellied Orange Cranberry Sauce
2 (12 oz) bags whole fresh cranberries
2 oranges
1 3/4 cups water
2 cups sugar

Wash cranberries and add to a medium pot. Squeeze juice from orange into the pot and add the orange halves and the 1 3/4 cups water. Boil until the cranberries skins burst, about 20-25 minutes. Remove orange halves and over a bowl place a sieve or food mill and press through the cranberry mixture. You will get juice in the bowl, discard the pulp left in the food mill. Add juice to a medium saucepan and mix in the sugar. Boil to almost jelly point (see below spoon test)* or 220 degrees. Pour into glass canning jars (I use 8 oz short jars). If you are not processing the jars you can let set on your counter until cooled then add the lid and ring and place in refrigerator. If you what to process the jars leave a 1/4-inch head space, add the lid and ring and process in a boiling water bath for 10 minutes. These jars can now be left on your shelf.
*Spoon test ~ Dip a cool metal spoon into the boiling cranberry mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The cranberry sauce is done when the syrup forms two drops that flow together and form a sheet that hangs off the edge of the spoon.
Recipe adapted from ~ Ball Blue Book

Cranberry Glaze

1 (12 oz) bag fresh whole cranberries
1 cup water
1 cup sugar
1/4 teaspoon salt

1 teaspoon orange zest
2 tablespoons ginger, minced
2 teaspoons apple cider vinegar

1/8 teaspoon cayenne pepper

In a medium saucepan combine the cranberries, water, sugar, salt, orange zest, ginger and apple cider vinegar. Simmer over a medium heat until the cranberries burst, about 15 minutes. Remove from heat and stir in the cayenne pepper. I do not like it too hot but if you want more of a kick add more cayenne to taste. Place a mesh strainer over a saucepan and pour in cranberry mixture. With a wooden spoon or rubber spatula push the cranberries around to help the mixture get through the strainer. There will be nice thick cranberry pulp in your saucepan. Over medium heat cook until glaze thickens, about 10 minutes. With a basting brush coat the outside of your turkey 30 minutes before it is ready to come out of the oven. Leave turkey uncovered after adding the glaze . This glaze is also great tossed with meatballs as an appetizer or perfect to brush on a whole ham.
Recipe from ~ Brave Apron

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My First Blog “Homemade Pierogies”

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Corn Relish … Summer in a Jar

Fresh Cranberries

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