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Under 30 Minutes

Blueberry-Grape Relish


Spread this relish on toasts topped with goat cheese, stir into yogurt or cottage cheese, or spoon over roast chicken or pork.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Source: Everyday Food, July/August 2005


  • 2 cups fresh blueberries, rinsed and dried (two 1/2-pint containers)
  • 2 cups seedless red grapes, rinsed and dried
  • 1/3 cup sugar
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 teaspoon finely chopped fresh rosemary
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper


  1. In a large skillet, combine blueberries, grapes, sugar, ginger, rosemary, and vinegar. Bring to a boil; reduce heat, and simmer gently until grapes begin to break down, 15 to 20 minutes

  2. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let cool completely before using or storing.

Cook's Notes

Relish can be refrigerated, covered, up to 2 weeks.

Reviews Add a comment

  • delsa
    14 AUG, 2008
    lllllllllllllllllllI would like some suggestions for using this recipe.