OnionRelish Detail

Sweet & Tangy Onion Pepper Relish with Truvía® Cane Sugar Blend

Time to fire up the grill! Try this sweet & tangy onion pepper relish recipe to jazz up your favourite turkey brats. This relish recipe is made with Truvía® Cane Sugar Blend and contains 33% fewer calories* and 40% less sugar* per serving than the full-sugar version. Makes 32 servings of relish.

Serving size

2 Tbsp (30 mL) of relish

Calories

20 Calories

Ingredients

  • 2 Tbsp (30 mL) vegetable oil

  • 6 cups (1500 mL) sweet onion, washed, diced

  • 1 red pepper, washed, seeds removed and diced

  • 1 yellow pepper, washed, seeds removed and diced

  • 1 medium granny smith apple, washed, cored and grated

  • 1 tsp (5 mL) salt

  • 1⁄2 tsp (2.5 mL) black pepper

  • 2 tsp (10 mL) red pepper flakes

  • 1⁄4 tsp (1.25 mL) celery seed

  • 1 Tbsp (15 mL) whole grain mustard

  • 1 1⁄3 cups (330 mL) apple cider vinegar

  • 1⁄2 cups (125 mL) Truvía® Cane Sugar Blend

  • 2 tsp (10 mL) pickling spice in a cheese cloth pouch

  • 2 Tbsp (30 mL) instant pectin for less or no sugar

Optional: Serve with turkey bratwursts.

Directions

  • 1.

    In a medium sauce pan, heat 2 Tbsp (30 mL) vegetable oil. Add the diced onions and peppers.

  • 2.

    Cook over medium-high heat for 5 minutes, they will begin to soften and turn translucent.

  • 3.

    To the pan, add the grated apple, salt, black pepper, red pepper flakes, celery seed, mustard, apple cider vinegar and Truvía® Cane Sugar Blend.

  • 4.

    Stir until dissolved.

  • 5.

    Cut a large square of several layered cheese cloth.

  • 6.

    Place the pickling spice in cheese cloth and tie into a pouch.

  • 7.

    Place pouch in the center of the pan.

  • 8.

    Simmer uncovered over low heat for 45 minutes, stirring occasionally to prevent sticking.

  • 9.

    After 45 minutes, remove picking pouch, add 2 Tbsp (30 mL) of instant pectin, and bring to a boil.

  • 10.

    Boil for 2 minutes, and then remove from heat.

  • 11.

    Store in the refrigerator, in an air tight container, relish will firm up as chills. (20-30 min)

  • 12.

    Grill the turkey bratwursts until sausages are completely cooked and reach internal temperature of 165°F (75°C). Turn to get a uniform cook.

  • 13.

    Garnish with 2 Tbsp (30 mL) sweet and tangy onion pepper relish made with Truvía® Cane Sugar Blend and serve.

*This relish has 20 calories and 3 grams of sugar per serving compared to the full-sugar version that has 30 calories and 5 grams of sugar per serving.

Nutrition Per Serving

Calories 20
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 40mg
Total Carbohydrate 5g
Dietary Fiber 0g
Sugars 3g
Erythritol 1g
Protein 0g
Vitamin A 2% DV
Vitamin C 15% DV
Calcium 0% DV
Iron 0% DV
Sweet & Tangy Onion Pepper Relish with Truvía® Cane Sugar Blend

Serving size: 2 Tbsp (30 mL) of relish
Calories: 20 Calories

Ingredients

  • 2 Tbsp (30 mL) vegetable oil

  • 6 cups (1500 mL) sweet onion, washed, diced

  • 1 red pepper, washed, seeds removed and diced

  • 1 yellow pepper, washed, seeds removed and diced

  • 1 medium granny smith apple, washed, cored and grated

  • 1 tsp (5 mL) salt

  • 1⁄2 tsp (2.5 mL) black pepper

  • 2 tsp (10 mL) red pepper flakes

  • 1⁄4 tsp (1.25 mL) celery seed

  • 1 Tbsp (15 mL) whole grain mustard

  • 1 1⁄3 cups (330 mL) apple cider vinegar

  • 1⁄2 cups (125 mL) Truvía® Cane Sugar Blend

  • 2 tsp (10 mL) pickling spice in a cheese cloth pouch

  • 2 Tbsp (30 mL) instant pectin for less or no sugar

Optional: Serve with turkey bratwursts.

Directions

  • 1.  

    In a medium sauce pan, heat 2 Tbsp (30 mL) vegetable oil. Add the diced onions and peppers.

  • 2.  

    Cook over medium-high heat for 5 minutes, they will begin to soften and turn translucent.

  • 3.  

    To the pan, add the grated apple, salt, black pepper, red pepper flakes, celery seed, mustard, apple cider vinegar and Truvía® Cane Sugar Blend.

  • 4.  

    Stir until dissolved.

  • 5.  

    Cut a large square of several layered cheese cloth.

  • 6.  

    Place the pickling spice in cheese cloth and tie into a pouch.

  • 7.  

    Place pouch in the center of the pan.

  • 8.  

    Simmer uncovered over low heat for 45 minutes, stirring occasionally to prevent sticking.

  • 9.  

    After 45 minutes, remove picking pouch, add 2 Tbsp (30 mL) of instant pectin, and bring to a boil.

  • 10.  

    Boil for 2 minutes, and then remove from heat.

  • 11.  

    Store in the refrigerator, in an air tight container, relish will firm up as chills. (20-30 min)

  • 12.  

    Grill the turkey bratwursts until sausages are completely cooked and reach internal temperature of 165°F (75°C). Turn to get a uniform cook.

  • 13.  

    Garnish with 2 Tbsp (30 mL) sweet and tangy onion pepper relish made with Truvía® Cane Sugar Blend and serve.

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