I really enjoyed this recipe and have made it twice so far. My husband, who doesn't care for wine in recipes even had two helpings. Thanks!

Reviewed On: Feb. 4, 2002

I chose this recipe because it includes apricot preserves, which adds a nice touch of sweetness, along with the pineapple. This relish has a wonderful red color. The consistency is nice, too. I ended up picking all the orange rind bits out for two reasons: My food processor didn't chop them uniformly and the bits looked unappetizing as well as out of place. The other reason is that my husband said it was way too bitter and sour for his liking. (My 17 mo. old liked it!) Once I picked the bits out, I thought the relish looked much better. There was also some orange "flesh" that didn't chop up that I had to pick out. Next time I think I will add some OJ and orange zest instead of chopping up an entire orange. We'll see how it goes over on Thanksgiving! Thanks, Lisa.

Reviewed On: Nov. 19, 2001