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Servings: 1-1/2 cups
This is one of the most unusual relishes you’ll ever try. With the texture of jam and the robust savory flavors of tomato, ginger and chili, it makes a simple ham sandwich taste gourmet. Serve it with roast beef or mix it with mayonnaise as a dipping sauce for shrimp.
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- Jam may also be sealed and stored in 4-ounce canning jars.
- 12 garlic cloves
- 1 2-inch piece fresh ginger, peeled and coarsely chopped
- 2 tsp. orange zest
- 1/2 cup(s) fresh orange juice
- 3 Tbsp. olive oil
- 1/2 tsp. brown mustard seeds
- 1/4 tsp. fennel seeds
- 2 can Hunts® Diced Tomatoes (14.5-ounce ea.)
- 3/4 cup(s) red wine vinegar
- 2/3 cup(s) sugar
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper or red chili flakes
- Place garlic, ginger, orange zest and orange juice in a food processor or blender; pulse until finely chopped. Set aside.
- Heat olive oil in 4-quart heavy saucepan over medium-high heat until hot but not smoking. Add mustard and fennel seeds. Sauté for 1 minute. Add garlic mixture and stir over moderate heat to cook, about 1 minute more. Add diced tomatoes, red wine vinegar, sugar, salt, pepper and cayenne. Bring to a boil.
- Reduce heat and simmer uncovered about 1 1/2 to 2 hours, or until thickened. Stir occasionally.
- Transfer jam to a bowl to cool. Cover and refrigerate for at least 2 days, or up to 2 weeks, to allow flavors to develop.