Condiments Recipes

CRANBERRY APPLE RELISH

1 (12-ounce) bag fresh cranberries
1 cup Splenda granulated sweetener
1 cup water
3 tablespoons orange juice concentrate
1 medium apple, peeled, cored and diced
1/3 cup raisins (divided use)

Place cranberries, Splenda, water and juice concentrate in a medium
saucepan. Bring to a boil, and boil for 3 to 4 minutes, or until
cranberries start to thicken and water has reduced by about half.
Remove from pan and place in a medium bowl. Cover and refrigerate 2 to
3 hours or overnight.

Add diced apple and half the raisins to the cranberries. Stir well.
Refrigerate till ready to serve. Just before serving, sprinkle
remaining raisins over cranberries for garnish. Makes 20 servings.

Black Bean Relish

Ingredients

1 can (15 oz.) black beans, rinsed and drained
1 medium tomato, finely chopped (3/4 cup)
1 small red bell pepper, chopped (1/2 cup)
1 serrano chili, seeded and finely chopped
1/4 cup finely chopped red onion
2 tbsp. white wine vinegar
1 tbsp. vegetable oil
1/4 tsp. salt
Directions
Mix all ingredients. Cover and refrigerate 1 hour or until
chilled. Store tightly covered in refrigerator up to 2 weeks.
Makes 2-1/2 cups relish.

Basic Tartar Sauce

1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 tablespoons pickle relish
2 green onions, finely minced
1 tablespoon minced fresh parsley

In medium bowl, whisk mayonnaise, lemon juice, Worcestershire sauce and
mustard until smooth. Stir in pickle relish, green onions and parsley.
Keep in covered jar in refrigerator.
Makes 1 1/4 cups.