Red Berry Relish

Recipe by Barbara Crawford. Used with permission by the Aboriginal Nutrition Network and the Dietitians of Canada.

My mother-in-law was well known as a fabulous cook and this is her recipe. It was served on special occasions and was looked forward to each year. It is the perfect addition to Thanksgiving turkey or any wild meat dish.

Red Berry Relish

Ingredients

  • 8 cup (2 L) red berries (partridge berries or cranberries – cranberries were used for the nutritional analysis)
  • 8 cup (2 L) yellow onions, finely chopped
  • 4cup (1 L) sugar
  • 1 tsp (5ml) salt
  • 1 tsp (5ml) pepper
  • 1 1/4 tsp (6 ml) ground cinnamon
  • 2 tsp (10 ml) pickling spice in a spice ball
    or cheese cloth
  • 1 c (250 ml) white vinegar

Directions

Method:

  1. Add all ingredients to a large pot and leave overnight to soak, covered with a lid.
  2. The next day, bring the berry mixture to a boil for 10 minutes
  3. Remove spice ball
  4. Reduce heat to a simmer and leave on heat, uncovered, for 1 hour.
  5. While berry mixture is simmering sterilize the jars and lids in a pot of boiling water. Check out http://www.bernardin.ca/intro.htm for canning information.
  6. Use tongs to remove hot jars and lids from hot water. To ensure a good seal, keep the jars hot by removing them from the hot water, one at a time, when filling.
  7. Pour berry mixture into sterilized jars and fasten on the lids (always use new lids). Seal by boiling in an inch of water for 10 minutes.
  8. This recipe takes patience, and cooks slowly, so stir often.

For a milder taste, use half the amount of pickling spice.

Nutrient Analysis

Calories: 28.8 g

Carbohydrates: 7.3 g

Fibre: 0.4 g

Sodium: 17 mg

Phosphorus: 3.92 mg

Potassium: 20.81 mg

Renal Diet Nutrient Analysis

Servings per recipe: Yields 9 cups

Serving size: 1 Tablespoon