198 relish recipes

No-cook pineapple cranberry relish made with raw ground cranberries, crushed pineapple, and sugar-free sweetener. A tart, low-fat, diabetic-friendly condiment for turkey and roasted meats.

Spicy cranberry relish sweetened with honey and simmered with a whole chopped orange, ginger, cinnamon, and cardamom. A warmly spiced, refined-sugar-free relish for Thanksgiving turkey and beyond.

Two-ingredient garlic cucumber relish pulsed in a food processor and drained through a coffee filter. A fresh, low-calorie condiment for grilled meats, sandwiches, and fish.

Spicy pear relish simmered with whole cloves, cinnamon, lemon slices, and sugar. A make-ahead condiment that pairs with roast chicken and turkey, or doubles as a warm dessert.

Chinese-style wilted greens relish with spinach or garland chrysanthemum, sesame oil, and vinegar. A bright, cold side dish served at room temperature or chilled.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Chili and corn relish piles fire-charred Anaheim and yellow chilies with sweet corn, red onion, and lime juice. A 10-minute Southwest condiment that turns grilled white fish into a real plate.

Fresh cranberry relish with whole oranges and a splash of Grand Marnier or Cointreau. No-cook, food processor recipe ready in 15 minutes.

No-cook cranberry relish with crisp celery, fresh apple, and a hit of lemon. Make it a day ahead and let the flavors meld for your Thanksgiving spread.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

Roasted red snapper topped with tapenade-mustard crust and a fresh tomato-basil relish. High-heat roasting at 500F cooks the fillets fast and keeps them moist.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.

Sweet onion pepper relish with Vidalia onions, red and green bell peppers, and cabbage in a vinegar brine. A Southern canning staple for hot dogs, burgers, and sandwiches.

Cranberry-ginger relish cooked with fresh ginger and orange juice into a thick, tangy condiment. Make it up to a month ahead for Thanksgiving or holiday dinners.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Molded mandarin cranberry relish with whole cranberry sauce, mandarin oranges, celery, and walnuts set in gelatin. A festive Thanksgiving side dish that holds its shape on the plate.