This recipe comes from my grandmother via a newspaper column by Cecily Brownstone, the Food Editor for the Associated Press. This can be made with peaches, but this recipe uses apples The recipe suggests using winesaps, but any firm apple will do. I have made it with Fujis from my tree, granny smiths or a combination of apples. The first time I made it by myself, I wondered if it would live up to the memories. It definitely did and <br />is worth the effort as the results yield a flavorful, sweet-tart relish that can be used with indian recipes, pork chicken or whatever you fancy. Can be served over cream cheese as an appetizer.

Share: