Fruit relishes are a wonderful way to preserve have the summer flavors on the autumn and winter table.  I love these with Thanksgiving turkey and don’t get me started on how good this relish is on a turkey sandwich.  Not only that, fruit relishes are relatively easy.  Given the small quantity, this is what’s referred to as “small batch preserving”.  It’s nice to have little jars to give as gifts.  The Goddess always loves to receive such things and she’s found other enjoy these tasty condiments, too.  Of course, feel free to enjoy them yourself…be indulgent, now and then.

Don’t let “pickling” intimidate you.  Fruit relishes are really a cross between preserves and pickles.  Remember, when we made the Pickled Bing Cherries?  We talked about pickling being a process?  Really, the same is true with fruit relishes.

You may want to think of this recipe as a “basic” fruit relish recipe.  Just replace the quantity of peaches and pineapples with the fruit of your choice.  You can change the spices, as well.  There are all sorts of possibilities.

A couple of things…I leave the skins on the fruit, as they add color and texture and I just like them.  Usually I use whole spices, as they leave the flavor behind, and don’t “muddy” the color of the relish.  Sometimes, I add some preserves or marmalade, as part of the sweetener.  This is how it goes….

Combine all the ingredients in a heavy saucepan.  Stir to combine completely.  Let stand for about 1 hour, stirring occasionally.  You can see how much liquid the fruit releases while it sits.  Place the pan over medium-low heat and simmer, stirring occasionally until the mixture thickens, about 45-60 minutes.  Can or store in the fridge.

By the way, this is equally delicious using nectarines…it might even be better!!!

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