Divalicious Ruby Sunsplash Tomato Relish

Name: Divalicious Ruby Sunsplash Tomato Relish
Total time: 2 h 30 min
Yield: 11
Ingredients: 6 pounds tomatoes whole; 4 pounds onions halved and sliced fine; 16 cloves garlic chopped fine; 4 cups orange juice unsweetened; 32 ounces apple cider vinegar; 1/2 cup raisins black; 1/2 cup golden raisins; 3/4 cup currants; 1 tablespoon orange rind finely shredded; 2 tablespoons Madras curry powder medium; 2 teaspoons chili powder; 2 teaspoons cumin; 1 teaspoon yellow mustard seeds; 1 cup brown sugar; 2 cups white sugar; 2 habanero chili 8 thai chilis; 2 tablespoons salt; 4 teaspoons fresh black pepper; 1 tablespoon coriander seeds; 2 teaspoons black peppercorns; 2 teaspoons allspice berries; 1 teaspoon cloves; 2 cinnamon sticks; 3 pounds green apple peeled and diced; 3 pounds green tomatoes diced; 1 pound onions diced; 2 tablespoons salt; 1/2 pound currants; 1 red pepper large, diced; 2 pounds brown sugar

JACKIE GORDON SINGING CHEF

69Ingredients

3Hours

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Ingredients

US|METRIC

11 SERVINGS

6 lb. tomatoes (whole)

4 lb. onions (halved and sliced fine)

16 cloves garlic (chopped fine)

4 cups orange juice (unsweetened)

32 oz. apple cider vinegar

1/2 cup raisins (black)

1/2 cup golden raisins

3/4 cup currants

1 Tbsp. orange rind (finely shredded)

2 Tbsp. Madras curry powder (medium)

2 tsp. chili powder

2 tsp. cumin

1 tsp. yellow mustard seeds

1 cup brown sugar

2 cups white sugar

2 habanero chili (8 thai chilis)

2 Tbsp. salt

4 tsp. fresh black pepper

1 Tbsp. coriander seeds

2 tsp. black peppercorns

2 tsp. allspice berries

1 tsp. cloves

2 cinnamon sticks

3 lb. green apple (peeled and diced)

3 lb. green tomatoes (diced)

1 lb. onions (diced)

2 Tbsp. salt

1/2 lb. currants

1 red pepper (large, diced)

2 lb. brown sugar

16 oz. cider vinegar

3 lemons (rind and juice)

4 tsp. yellow mustard seeds (or black)

1 Tbsp. turmeric powder

1/2 cup chopped fresh mint (loosely)

1/4 lb. jalapeño chilies (seeded and chopped)

2 1/2 lb. pineapple chunks

2 1/2 lb. seedless green grapes (halved)

2 lb. Granny Smith apples (peeled and cubed)

12 oz. white sugar

4 oz. brown sugar

12 oz. apple cider vinegar

1/4 lb. ginger (julienned)

1 red pepper (small, minced)

1 lb. yellow onions (chopped)

1 cup raisins (or currants)

3 cinnamon sticks

1/2 tsp. yellow mustard

1/2 tsp. brown mustard

3 bay leaves

1 tsp. freshly ground black pepper

1 tsp. allspice

1/2 tsp. ground cloves

1/2 tsp. crushed red pepper

3 tsp. kosher salt

11 lb. Concord grapes (stems removed)

4 lb. pears (cubed large, I used just under ripe Bartletts—don’t use too ripe pears or they will cook to sauce)

1 lb. fresh ginger (julienned)

3 lb. Vidalia onions (chopped chunky)

10 oz. dried currants

6 oz. sliced almonds (lightly toasted)

3 1/2 lb. white sugar

48 oz. cider vinegar

8 bay leaves

1 1/2 tsp. cayenne

1/2 tsp. ground cloves

1 Tbsp. mustard seeds

2 1/2 Tbsp. kosher salt

2 Tbsp. freshly ground black pepper

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Divalicious Ruby Sunsplash Tomato Relish

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