Best Grape Relish Recipes

BALSAMIC STEAK WITH RED GRAPE RELISH

Steps:

• Place steak in a shallow dish; add 1/2 cup vinaigrette and turn to coat. Let stand 10 minutes. Meanwhile, in a small bowl, toss grapes with green onions and cheese., Drain beef, discarding marinade. Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Cut steak into thin slices. Serve with grape relish and remaining vinaigrette.

CRANBERRY GRAPE RELISH

Steps:

• Place all ingredients in heavy saucepan and bring to a boil over high heat. Reduce heat to medium and cook stirring occasionally for 10 minutes until thick and shiny.
• Let cool thoroughly, then store in airtight container in refrigerator for up to one week.
• This is great served alongside roast pork, turkey or ham.
• Shelf Life: 1 week, refrigerated

CRANBERRY GRAPE RELISH

Steps:

• In food processor, place grapes. Cover; process, with on-and-off pulses, until grapes are coarsely chopped, scraping bowl occasionally.
• In 3-quart saucepan, heat apple cider to boiling over medium-high heat. Boil about 12 minutes or until reduced to 1 cup. Add cranberries and half of the grapes. Cook over medium-high heat 8 minutes. Remove from heat; place cranberry mixture in medium bowl. Stir in lemon juice, orange peel, chopped orange and remaining grapes. Cover and refrigerate at least 1 hour or until well chilled. Serve with a slotted spoon, if desired.

ROASTED GRAPE TOMATO, ORANGE, AND BASIL RELISH

Steps:

• Preheat oven to 450°F. Toss tomatoes, oil, garlic, and cumin seeds in 13x9x2-inch glass baking dish. Roast until tomatoes are slightly wrinkled and softened, about 13 minutes. Cool slightly. Mix in orange juice and orange peel. Season to taste with salt and pepper. Transfer relish to small bowl. do ahead Can be made 1 day ahead; chill. Bring to room temperature before serving. Stir in basil and serve.

CRANBERRY AND RED-GRAPE RELISH

Steps:

• Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to coat. Cool. (Can be made 3 days ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon juice, and peel into cranberries.

BLUEBERRY-GRAPE RELISH

Steps:

• In a large skillet, combine blueberries, grapes, sugar, ginger, rosemary, and vinegar. Bring to a boil; reduce heat, and simmer gently until grapes begin to break down, 15 to 20 minutes
• Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let cool completely before using or storing.

CHEDDAR CRISPS WITH ROASTED GRAPE RELISH

Steps:

• Make Cheddar crisps:
• Put oven rack in middle position and preheat oven to 400°F.
• Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup.
• Bake until golden and slightly puffed in centers, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on.
• Make grape relish:
• Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack.
• Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil. Spoon relish onto cheese crisps and serve immediately.

GRAPE RELISH

Steps:

• Cut grapes in half vertically, the long way.
• Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes.
• Cool to room temperature on sheet on a rack.
• Toss together grapes with remaining ingredients and remaining 2 tablespoons oil.
• Spoon relish onto cheese crisps or other crackers and serve.

NAPA VALLEY STUFFED GRAPE LEAVES WITH SIX PEPPER SPAM(R), FRUIT RELISH AND PINE NUTS

Steps:

• Place the SPAM(r) in a meat grinder, and grind until it reaches the consistency of ground sausage.
• Heat a medium skillet over medium heat. Add the meat and the Six Pepper Spice to the skillet, and cook until desired degree of doneness. Add more pepper, as desired. Remove from heat.
• In a medium bowl, combine the meat with the cooled Fruit Relish. Add the pine nuts, and stir until just combined.
• Spread 1 grape leaf out on flat surface, vein side up. Place about 1/4 cup meat mixture on each leaf, and roll it up like a small burrito or a 3-inch cigar. Repeat with remaining grape leaves.
• Place the stuffed grape leaves in a steamer, and steam for 3 to 5 minutes, or until completely heated through.
• Meanwhile, add the yogurt, strawberries, figs, and honey to a blender or food processor. Blend until combined, adding more honey to taste, as desired. Set aside.
• Serve the steamed grapes leaves with the yogurt dipping sauce, if desired.
• Combine all ingredients in a small non-reactive saucepan. Add 1/4 cup water, and cook over medium heat until fruit softens. Taste for seasoning, and add more vinegar, sugar, or water, as necessary. The relish should be dry. Remove from heat and let cool.

GRAPE RELISH

Steps:

• In a medium bowl combine the chopped grapes, shallot, thyme, sherry vinegar, sugar, oil, salt and pepper. Transfer to a small serving bowl and set aside. Makes 2 cups.
• To make the crostini, preheat the oven to 350°F Spread baguette slices on a baking sheet and toast until crisp, about 10 minutes. Let cool.

GRAPE RELISH

Steps:

• In a medium bowl combine the chopped grapes, shallot, thyme, sherry vinegar, sugar, oil, salt and pepper. Transfer to a small serving bowl and set aside. Makes 2 cups.