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Orange, Fennel, and Caper Relish with Fresh Mint
This zippy relish is fantastic alongside, or on top of, many things, especially pork

Ingredients:
1/4 cup minced red onion
1 cup finely diced fresh fennel plus the leaves, minced, for garnish
1/2 cup finely diced peeled orange sections
10 picholine olives or other brine-cured green olives, pitted and minced
2 tablespoons drained capers
1 tablespoon granulated sugar
2 tablespoons fresh orange juice
2 teaspoons minced fresh mint
coarse salt and ground cayenne pepper to taste

Directions:
Soak the red onion in a bowl with cold water to cover for 30 minutes, drain in a colander, and dry on kitchen towels. Stir together the red onion, diced fennel, orange, olives, capers, sugar, and orange juice in a bowl, and let stand at room temperature for 15 minutes. Just before serving, toss in the mint. Sprinkle with salt and ground cayenne pepper. Garnish with minced fennel leaves.

This zippy relish is fantastic alongside, or on top of, many things, especially pork. It's also good with duck, chicken, and grilled fish. Makes about 2 cups