This is one of those "trust me" recipes. Trust me it really is great even if it sounds weird. I think this is one of those that evolved from being in the kitchen with a friend drinking wine while doing prep work for a holiday dinner. I have made this for years and it keeps well in the fridge for days, but it really will not last that long.
Serve this on a relish tray or in a pretty glass bowl. Plus, this is to die for on a turkey sandwich.
Country Relish
Servings: Lots
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3 cups mincemeat
2 cups chopped sweet pickle
1 cup sweet pickle juice
1 cup chopped tart apples (I use Granny Smith)
6 cups whole-kernel canned or frozen corn. Thaw frozen. Drain both.
Stir together and refrigerate covered overnight or longer. I store mine in Mason jars.
You might not believe this, but I love mincemeat. Grew up on it -- my mom and dad are Canadian. I miss the mincemeat pie my mom used to make at Thanksgiving. She and I were the only ones who ate it, so she makes pumpkin now instead. Boo!
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