Raspberry Red Pepper Relish

Serves 1 ½ cups or 12 - 1 ounce servings


2 teaspoons olive oil

½ cup red onion, peeled, diced

1 ½ cups canned roasted red peppers, drained (Note: Fresh peppers can be used to reduce the sodium level)

2 ½ cups frozen raspberries

¼ cup apple juice

1 tablespoon molasses

2 tablespoons balsamic vinegar

1 teaspoon Worcestershire sauce


  1. Heat the oil in saucepan over medium heat. Add the onions to pan to sweat for 2 to 3 minutes until tender.
  2. Add the remaining ingredients to pan. Bring to a boil, reduce heat to simmer. Simmer until liquid is reduced by one-half to two-thirds and slightly thickened.
  3. Remove from heat and reserve chilled until ready to serve.

Nutrition Info

  • Calories: 35
  • Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 250mg Sodium
  • Carbohydrates: 6g
  • Fiber: 1g
  • Sugar: 4g
  • Protein: 1g


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