@Steingar or anyone who knows relish

[steingar]

I've got mango chutney sitting canned in the basement. I love it on peanut butter.

 

[Van Johnston]

Tamales are super easy but time consuming. I often make a batch this time of year, I love them. And it just so happens I have the perfect chili to serve as a filling.

I'm impressed! Tell me you use a hog's head for the meat, and I'll really be impressed.

 

[steingar]

I'm impressed! Tell me you use a hog's head for the meat, and I'll really be impressed.

I am a vegetarian, thus I use vegetarian chilli. And once done I throw my own hot sauce on them. They are delicious.

 

[Rushie]

My Darling makes a cranberry relish that sounds similar. We freeze it after she makes it and it lasts over 6 months, tastes great and maintains it's consistency once thawed. She doesn't mash the cranberries.

edit: She says her recipe comes from the "Joy of Cooking" book.

I made that recipe and love it. After 8 batches of experimentation, THIS is the one I'm going with! Only difference is the Joy of Cooking says to grind the fruit and I used a processor and I reduced the sugar just a tad.

Here's what I settled on:

4 cups (1 pound) cranberries, washed and picked out any soft ones
2 small seedless oranges, washed, cut into eights with brown stem removed
2 cups sugar (I used slightly less)

Process the fruit in two or three batches until well chopped but not too mushy. Stir sugar in, let sit in fridge.

Thanks Justin for pointing me to that!