Green Tomato Relish

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4-6 cups
  • Prep: 15 mins
  • Cook: 40 mins

A concoction of green tomatoes, apples, dried fruit, plenty of sugar (and molasses) and spices, this is like mincemeat (sans the suet). You can also use this relish as a condiment for venison, goose or other rich roast meats or poultry.


1/2 orange, quartered and seeded
1pound raisins, divided
1/2cup apple cider vinegar
1 1/2quarts green tomatoes, stemmed and chopped
1 1/2quarts chopped, cored apples
1/2pound brown sugar
1/2pound pitted prunes, halved
1/4cup dark (not blackstrap) molasses
1 1/2teaspoons ground cinnamon
1/2teaspoon ground cloves
1/4teaspoon ground allspice
1/4teaspoon nutmeg, freshly grated
1/4teaspoon ground ginger
1/4teaspoon salt


  1. Combine orange (including peel) with half the raisins and vinegar in a food processor. Process until a chunky, even-textured paste-purée is formed, scraping the sides of the bowl a few times. Transfer to a large, heavy, nonreactive pot with remaining raisins.
  2. Add all remaining ingredients and bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often (due to the sugar, the mixture will want to stick), 30 to 40 minutes or until thick. The mixture should be dark and very well combined, but the apples and tomatoes, though soft, should still be distinguishable. Cool completely.
  3. Spoon the cooled relish into zip-top plastic bags or jars and freeze.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Glycemic Load 72.25
  • Calories 930
  • Fat 1.5g
  • Saturated Fat 0
  • Polyunsaturated Fat 0
  • Monounsaturated Fat 0
  • Cholesterol 0
  • Sodium 220mg
  • Potassium 2440mg
  • Carbohydrate 240g
  • Fiber 17g
  • Sugars 187g
  • Protein 9g
  • Trans Fat 0
  • Vitamin A 45%
  • Vitamin C 140%
  • Calcium 25%
  • Iron 30%