MamasHealth.com Home Canned, Relish & Pickled Bell Pepper relish Canned corn Canned pineapple Canned rhubarb Ginger relish Pickled beets Pickled carrots Pickled pearl onions Pickles Raisin and Fig Relish Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Ginger Relish  Ingredients: 3 large pieces of ginger, peeled and grated 2 navel oranges, (with rinds), chopped 3 cups of crush cranberries 1 cup of sugar 1 cup of apple cider Directions: Simmer the sugar in the cider until the sugar dissolves. Add the oranges, cranberries and ginger. Simmer the ingredients on medium low for 15 minutes. Ladle the relish into jars and close a lid over top. Seal the jars by steeping them in 210-degree water for 20 minutes.       Carrot and Onion Relish  Ingredients: 10 carrots, peeled and shredded 5 onions, peeled and shredded 4 tsp of sea salt 2 tsp of celery seed 3 cups of vinegar 2 cups of sugar Directions: Mix the onions and carrots in a bowl with the salt and let stand for 10 hours. Drain and rinse. Add the remaining ingredients to the vegetables in a pan. Simmer on medium high for 12 minutes. Make sure the sugar is completely dissolved. Scoop the relish into jars and lid them. Seal the jars by steeping them for 25 minutes in 210-degree water.	Sign up for our Email Newsletter For Email Marketing you can trust
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