A reader suggests serving this sweet-tart relish over pound cake, but we love it alongside slices of pleasantly salty ham. You may substitute pecans for almonds if you prefer.
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2 cups sugar
1 cup chopped dried apricots
1 cup golden raisins
1/2 cup slivered almonds, toasted
1/4 cup white vinegar
2 tablespoons grated orange rind
4 Granny Smith apples, peeled and chopped
Bring all ingredients to a boil in a large saucepan, stirring constantly. Reduce heat to low, and simmer, stirring frequently, 20 to 25 minutes, until apples are tender and mixture has thickened.