Need some help! I tried this recipe a few weeks ago and LOVED the flavour. I did run into the apples becoming very mushy though. I am used to the apples still having form. This was about 75% on the way to being apple sauce. Any suggestions from experienced bakers? I followed the recipe with the following exceptions: 6 apples instead of 8 used splenda for the brown sugar I did not overcook. I will try this again definetely as the flavour was outstanding.

Reviewed On: Sep. 30, 2009

I have used this recipe countless times and always have fantastic feedback. To make the relish sweeter, add more apples and/or raisins rather than sugar. The apples will sweeten it naturally. I typically double the apples. Add walnutes or other nuts if you want a little change as well. This relish is also great with vanilla ice cream (warm the relish a tad). Almost like a pie/crumble without the crust!

Reviewed On: Aug. 28, 2008

Fantastic recipe. Highly recommend trying this. Very simple to make and can be made a day ahead. After serving I am always asked for the recipe. I have added chicken, shrimp and beef (seperately) to the recipe and all have tasted fantastic.

Reviewed On: Aug. 24, 2005