Elizabeth’s Eggplant-Pomegranate Relish

As soon as I saw this posted on my friend’s site, I knew I would be trying it. Elizabeth of “My Communal Table” produces some of the most original recipes I find in my online foodie wanderings. This rock star of a relish, with sweet-spicy complex flavors, is no exception.

This pulls together in 15 minutes, just as Elizabeth predicts. I swooned after my first spoonful, then forced myself to allow the relish to cool in the fridge until supper. I sauteéd some boneless chicken thighs and slathered them with the eggplant relish. Israeli couscous worked as a nice side, and we dined well last evening.

This was my first experiment with pomegranate molasses, a new favorite condiment.

TIP: I didn’t think the relish needed any extra salt and chose no-salt tomato sauce. I used sriracha for heat because that was what I had on hand. Not a big fan of mint in anything but a cocktail, I only added 2 tablespoons rather than the 1/2 cup called for in Elizabeth’s recipe.

Yields 4 cups

• 1/3 cup extra-virgin olive oil
• 1 large eggplant, cubed
• 1 red onion, peeled and chopped
• 6 garlic cloves, peeled and minced
• 2-inch piece of fresh ginger, peeled and minced
• 1 cup no-salt tomato sauce
• 1/3 cup pomegranate molasses
• 1 teaspoon harissa or other hot sauce
• salt and/or ground black pepper
• 1/2 cup fresh mint leaves, chopped

1. Using a large skillet, heat the oil over high heat until hot. Add the eggplant and some salt (optional) and cook, stirring until eggplant is soft, 5-10 minutes.

2. Lower the heat to medium and add the onions. Cook until slightly limp, about 3 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.

3. Add the tomato sauce, pomegranate molasses and hot sauce. Stir to remove browned bits from bottom of skillet. Bring the mixture to a boil, then lower heat to a simmer and thick, stirring, until relish thickens, about 5 minutes. Season to taste.

4. Remove from heat and add chopped mint. Serve immediately or chill in fridge until reheating and serving.

Mrs. Wheelbarrow’s Relish

Since my husband’s heart attack two months ago, I have been busy tuning up recipes to adjust to our new, healthier lifestyle. This means a low-fat and, just as important, a low-salt diet.

Commercially prepared condiments, be they organic or not, are generally loaded with salt. So I have decided to experiment and make my own, beginning this ‘mini-series’ of heart-healthy condiments with a friend’s recipe for sweet pickle relish. (Stay tuned for ketchup and mustard.) This recipe does call for salt, but my ketchup will not and I’m working on my mustard recipe.

Cathy Barrow aka “Mrs.Wheelbarrow” and I met through online cooking contests, twitter and other ‘foodie’ social media sites. I was amazed by the number of creative recipes Cathy posts on her blog and by her detailed posts that include step-by-step photos of whatever project she is working on. We are both into canning and Cathy sets a high bar in terms of both variety and productivity.

I swooned over her great-grandmother’s recipe for sweet pickle relish. Play with the peppers and spices if you want, but this recipe is perfect as it stands. I use English cucumbers and like a blend of red, orange or yellow bell peppers. Red onion works fine too.

I cut the amount of salt in half and it worked well.  Next time I will add the juice of several lemons and further reduce the salt.

As Cathy suggests, blend some relish with mayo or yogurt, add a squeeze of lemon and you will have a terrific tartar sauce.

TIP: use a food processor to chop the vegetables.

Thanks, Mrs. Wheelbarrow, and here’s to another summer of canning!

Yields 6 half-pints

• 4 cups finely chopped English cucumber, peeled and seeded
• 2 cups red bell pepper, chopped, seeded and white pith removed
• 2 cups yellow or orange bell pepper, chopped, seeded and white pith removed
• 2 tablespoons kosher salt
• 2 cups white sugar
• 1 1/2 cups brown sugar
• 2 cups cider vinegar
• 1 tablespoon celery seed
• 1 tablespoon mustard seed
• 8 half pint jars, rings and lids

1. Place the chopped vegetables in a large bowl, sprinkle with salt, cover with cold water and set aside for 2 hours.

2. Use a large colander to drain the vegetables and rinse very thoroughly. Use a large spoon to press out as much liquid as possible.

3. Add the jars, rings and lids to a large pot. Cover with water and bring to a boil to sterilize the jars. I like to boil them 10 minutes at least.

4. Use another large (5 quart) non-reactive pot and add the white and brown sugar,vinegar and spices. Bring to a rolling boil. (A ‘rolling boil’ refers to a boil that cannot be stopped by stirring.)

5. Add the vegetables, stir and reheat to a rolling boil for another 10 minutes.

6. Fill the clean jars with relish and seal with rings and lids, using USDA guidelines. Process in boiling water bath for 10 minutes. Remove from bath, set on racks and listen for “pings” to indicate jars have sealed. Another check is to try and push down on each lid. If it does not give, it is sealed.

Cranberry, Tangerine & Crystallized Ginger Relish

This incredibly fresh-tasting relish came from an old food magazine – not certain which one. It freezes beautifully, a big plus for my cooking, since I use cranberry sauce/relish in several favorite recipes. Surprisingly, the brilliant color survives the freezing. I usually double the recipe, especially for Thanksgiving.

Note:  this relish is an ingredient in my recipe for Roasted Pork Loin with Cranberry Balsamic Sauce (coming in December.)

Yields 3 Cups

• one 12 oz. bag of cranberries
• one tangerine (unpeeled), halved, seeded, cut into one inch pieces
• 3/4 cup sugar
• 1/2 cup coarsely chopped crystallized ginger
• 1/4 cup orange marmalade

1. Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl.

2. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight.

3. Can be made one week ahead. Keeps well in fridge and/or freezer. Serve at room temperature.