This relish recipe is lovely because you can substitute any fresh ingredients you have—any cooking apple will do, as well as any chilies (dry or fresh) and any jams you have made that are tart and not too sweet (berry jams won’t work, but currant, rhubarb, concord or sour cherry jams will!). The relish is terrific in sandwiches or served with sliced barbecued meats.
- 2 cups peeled and grated fresh beets (about 2 large)
- 2 cups peeled and grated apples (about 2 large), such as Granny Smith or Cortland
- 1 1/4 cups tart jam, homemade or store bought, such as those mentioned above
- 1 cup sweet vinegar, such as balsamic or apple cider
- 1/4 cup water
- 1/2 tsp smoked chili powder, or any dried or fresh chilies that suit your love of heat
- 1 tsp salt
- 1/2 tsp pepper
In a large saucepan, add beets, apples, jam, vinegar, water, chili powder, salt and pepper and bring to a boil. Reduce temperature to low and simmer until the mixture is slightly jammy and only some liquid remains, about 15 minutes. Let cool and place in an airtight jar. Jam can be stored in the fridge for up to 3 weeks.