This sweet-tart relish is one for the history books - at least in Jim Hardeman's family. It came from his Aunt Dede (so called because he couldn't pronounce her name, Edith), who was born in 1894. The relish tastes great with baked beans, on sandwiches, and with hot or cold roasted meats.

Jim Hardeman, Long Beach, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3- to 4-quart pan over medium-high heat, stir onions in butter until limp, about 6 minutes.

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  • Add tomatoes and their liquid, brown sugar, vinegar, pepper, allspice, cinnamon, and cloves; boil over high heat, stirring often, until mixture is reduced to 5 cups, 25 to 30 minutes. Add salt to taste.

  • Serve sauce hot, warm, or cool. Chill airtight up to 1 week.

  • Nutritional analysis per 1/4 cup.

Nutrition Facts

68 calories; calories from fat 9.3%; protein 0.7g; fat 0.7g; saturated fat 0.4g; carbohydrates 16g; fiber 0.8g; sodium 76mg; cholesterol 1.6mg.
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