Brown sugar

Name: Pineapple Cranberry Relish
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 cups
Ingredients: 12 ounce Cranberries (fresh); 20 ounce Pineapple chunks, canned (unsweetened); 1/3 cup Brown Sugar (packed); 2 Cloves (crushed lightly); 1 cup Water; 1/4 tsp chili flakes (optional)

Pineapple Cranberry Relish – 5 Ingredients Easy Recipe

November 20, 2017 by simplyvegetarian777 7 Comments

Pineapple Cranberry Relish – 5 Ingredients Easy Recipe is a must have cranberry relish at the Thanksgiving Dinner Table. It is perfect to be served with your roasted root vegetables, alongside your cracker and cheese platter or on top of your favorite protein.

Pineapple Cranberry Relish

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Cranberry sauce or relish or chutney is a quintessential condiment on the Thanksgiving Dinner Table. I have never come across a holiday dinner setting which is missing out on cranberry sauce. This sauce or relish or chutney is often served with turkey for Thanksgiving and/or Christmas dinner. When this is made with just 5 Ingredients, then all the more reason to make it.

Little History – There is no historical evidence if Cranberry sauce was consumed as a part of the meal in 1600s by Pilgrims and the Native Indian Tribe. What makes it more unlikely is that the use of sugar was not much widely known on the native american side at that time. The tribes did use cranberries though for dyes, medicine and food. The cranberry sauce finds a better mention in the history in 1800s when Americans started dry harvesting. In early 1900s, when the wet harvesting of the cranberries became a more handy technique, the production of these grew and cranberry sauce made it to the shelves of the American Market.

Pineapple Cranberry Relish

If you ask me, how will I compare it to any Indian Berry back home, then I would say that it is closer in taste and texture to Karonda (known as Bengal Currant in English) and Amla (gooseberry) with the similar health benefits.

Here is how to make Pineapple Cranberry Relish .

Pineapple Cranberry Relish

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Pineapple Cranberry Relish - 5 Ingredients Easy Recipe is a must have cranberry relish at the Thanksgiving Dinner Table. It is perfect to be served with your roasted root vegetables, alongside your cracker and cheese platter or on top of your favorite protein.

Course: Side Dish

Cuisine: American

Servings: 2 cups

Author: Sonal Gupta @ simplyvegetarian777

Ingredients

12 ounce Cranberries fresh
20 ounce Pineapple chunks, canned unsweetened
1/3 cup Brown Sugar packed
2 Cloves crushed lightly
1 cup Water
1/4 tsp chili flakes optional

Instructions

Take a blender. Add washed cranberries, Pineapple chunks along with its juice to the blender. Churn in the blender till roughly blended. We want chunky blend and not the smooth blend of berries and pineapple. If some berries are left whole, then it is okay.
Now take a heavy bottom sauce pan. Add Cranberries +Pineapple crush into the pan. Add packed brown sugar, crushed cloves and 1 cup water to the pan. If you are planning to add a little kick to the relish, then add a fat pinch of chili flakes to it now. This step is totally optional.
Bring the Pineapple Cranberry Relish mix to a boil. Reduce the heat to medium and cover with a lid. Covering with lid is important since it splatters while cooking. Cook for 10-15 minutes till the relish starts thickening. Keep stirring in between, to avoid burning.
Switch off the heat Let it cool down completely to the room temperature before storing it.

Storage

Store the Relish in a clean glass jar with air tight lid or a clean plastic container with a tight lid. You can store it at the room temperature, but for better shelf life, store it in the refrigerator.

Serving Suggestion

Serve this relish on top of your favorite roasted protein.
Serve it with your Cheese Platter along side your cheese and crackers, grapes, celery and wine.
Bake with this relish. Make mini bites with ready to use puff pastry or pie shells. Cut small pieces of these pastries, fill them with some cheese, relish and nuts. Bake till golden. These make perfect appetizers.
Spread on your sandwiches and wraps and make a filling delicious wrap with some protein and nuts in it.

Isn’t this Pineapple Cranberry Relish easy peasy? Simple instructions and made with just 5 MAIN INGREDIENTS. The best part is that this can be made in advance and used as required. You can use it warm or room temperature or cold out of refrigerator. I am going to eat it for my snack today with some cheese and crackers plus celery and carrots.

You got to try my Creamy Garlicky Mashed Potatoes for your Thanksgiving meal along side this chutney.

This chutney or sauce makes an excellent gift for your hostess if you are invited for a dinner. Also, this relish goes very well in any last minute small baked bites, made with some cheese, nuts and cranberry sauce. A recipe coming up soon for that.

Pineapple Cranberry Relish

Some other recipes to try for Thanksgiving from my blog are – Green Beans with Cranberry Sauce , Grilled Asparagus , Broccoli in Orange and Honey , etc.

The ingredients that you can order from Amazon

Glass Jars for Storage

Cranberry is a small sweet and tart berry with a slight bitter after taste. To learn more about this berry, click here (source -wiki). This berry is very high in Vitamin C, which makes it perfect to be included in your Winter Diet to boost the immunity and help keep the cold and cough at bay! If not for anything else, make this relish for the cold reason.

Can’t make it now? PIN Pineapple Cranberry Relish FOR LATER!

Pineapple Cranberry Relish

I am sure that you will be making this delicious Pineapple Cranberry Relish for this Thanksgiving and probably would not be making it any other way! 🙂

Keep me posted if you try this recipe and send your reviews.

In my Kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Ultimate Caramel Sauce Recipe – Rich & Delicious

September 1, 2017 by simplyvegetarian777 4 Comments

Ultimate Caramel Sauce Recipe – Rich & Delicious

For the longest time, I have searched and looked for a recipe to make the perfect Caramel Sauce at home! The sauce that is rich, buttery, delicious and caramel-y. I know, that sounds silly. It’s a Caramel Sauce, so have to be Caramel-y! 😂… Well I am in a happy place since after many trials and errors, I have hit a jackpot. Here is the Ultimate Caramel Sauce Recipe – Rich & Delicious! 😋

It was so delish that I licked the last layer of the sauce from the saucepan, that I cooked it in! As I was licking my fingers, while emptying the pan, my older one {Aanya} walked into the room and caught me red handed! She is the biggest fan of Caramel Sauce and often uses it as a dip with fresh apple slices! Doesn’t that sound yumm? It screams fall for me. As a matter of fact, Pittsburgh is already hitting Autumn, with chilly mornings and foliage turning colors to deeper hues.

When it is chilly and cold out there, you can’t imagine how a rich and delicious warm Caramel Sauce, weave a magic on you. It is almost dream like! The velvety creamy texture coats your tongue and warms up your heart! It tickles the old school romance in your bones and fills you up with joy.

My mom loves to use the caramel sauce in mango custard caramel pudding. That is one delicious dessert if you ask me.

When I came to America, about 16 years ago, my first encounter with caramel sauce was with apples. Never in my dream could have I imagined to use caramel sauce with apples. But man, that is one exquisite toothsome experience. The moment your teeth dig in the caramelized candied apples, it is heaven altogether. One can often find the caramel sauce/dip tubs placed next to apples in the grocery stores.

From the time, my oldest grew fondness for caramel sauce, I had been struggling to make it at home. I am a cautious consumer and read the ingredients carefully (most of the time), when it comes to shopping for my kids. And honestly, these market bough products have so many additives and preservatives that can be easily avoided when you make it at home and that too under 5 minutes. You can’t beat that! Can you?

The Ultimate Caramel Sauce Recipe – Rich & Deliciousis, not only palatable and delightful, it is easy + quick + free of additives and preservatives. It is such a win win situation for parents.

It is one of the best desert sauce that can be made the last minute. If you have a dessert that looks too plain, just whisk up this ultimate caramel sauce and jazz up your dessert. Sprinkle over cakes, brownies, ice reams, or puddings. It will never ever fail you.

Ultimate Caramel Sauce Recipe – Rich & Delicious

Pundits believe that CARAMEL originated from Latin word Calamellus, which means sugar cane. Caramel is a confectionery product that is medium to dark brown in color and is made by heating a variety of sugars. It is used as a flavoring in puddings and desserts as well as filling in chocolates etc. [source – wiki]

Caramel sauce is made by mixing caramelized sugar with cream. This further has many adaptations and can be made with addition of butter, fruit purees, vanilla, liquors and more. [source – wiki]

If you ask me, why I made this caramel sauce that is an Ultimate Caramel Sauce Recipe – Rich & Delicious, then dear friends, I made it to top my vanilla pana cotta. That will be up on my blog soon.

The remaining caramel sauce was used as drizzled over the apple slices and sprinkled with some dried berries and almond flakes. Those made one delectable after school snack for the kids. Try it sometime, I promise you won’t be disappointed.

My Caramel Sauce is just 3 ingredients which makes it extra special and comes together in just 2 minutes. So If I call it a “under 5 minutes” recipe, then do not judge me please. 😀

Some other delicious and easy sauces and dips from my blog are – Arrabiatta sauce , Avocado Yogurt Dip and many more.

This is the original source of recipe!

Here is how to make it!

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Ultimate Caramel Sauce Recipe - Rich & Delicious

Author: Sonal Gupta @ simplyvegetarian777

Recipe type: Sauce

Cuisine: American

Prep time: 2 mins

Cook time: 3 mins

Total time: 5 mins

Serves: ¼ cup

Easy and Quick Recipe to make rich and creamy CARAMEL SAUCE

Ingredients

Brown Sugar - ½ cup
Butter - ¼ cup, room temperature
Milk - 2 tbsp

Instructions

Take a heavy bottom sauce pan. Add sugar, butter and milk to the pan.
Bring it to a gentle boil, on medium high heat.
Reduce the flame to medium and cook it until it thickens, for about 1 to 2 minutes.
Remove it from heat and use as desired.

NOTE

This is such a less quantity that I doubt there will be any leftover to store.
If there are any leftovers, just cool it and refrigerate in an air tight glass jar.
For reusing it, take it out and keep the glass jar in warm water to loosen it and use. OR add 1 -2 tsp hot milk. Shake well and use.

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You can order the products from amazon for this recipe, as mentioned below. It won’t cost you anything extra but will help me gain some commission to keep the blog running.

Can’t make it now? PIN IT FOR LATER!

Ultimate Caramel Sauce Recipe – Rich & Delicious

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Asian Peanut & Cilantro Dressing

May 3, 2016 by simplyvegetarian777 9 Comments

Asian Peanut & Cilantro Dressing

Asian Peanut & Cilantro Dressing is the most enchanting dressing that I have ever come across. Truth to be told, I am not a huge fan of creamy dressings like that of Ranch, Mayonnaise based and such. I would rather squeeze some lemon, some vinegar, few drops of oil and salt and black pepper to my salads than drenching it all in creamy mush. I always order a vinaigrette for my salads instead of ranch or ceasar dressing.

Do you know that I simply love Asian food. No…I am not talking about the Indian Asian kind, which I do, of course….but I am talking about the East Asian Cuisine. You may find a lot of Indo Chinese and Asian recipes on my blog like – Cambodian Vegetable Stir Fry, also known as Buddha’s Curry, Thukpa from the land of Tibet and Nepal, Vietnamese Pho, Thai Basil Fried Rice and many more. Do check out the Asian and Indo Chinese Categories on my blog for numerous recipes.

Coming back to the Asian Peanut & Cilantro Dressing, it is loaded with flavors. The nuttiest of all, peanuts add an interesting depth to the salad sauce/dressing along with soy, lime juice and ginger, garlic, honey. I have adapted the Salad Dressing Recipe from here by Once upon a Chef. The original recipe calls for sweeter flavors along with a good amount of oil. I skipped the oil and believe me it was no less in taste or texture. Leveled the sugar out to desirable amount and bam….a very delicious Asian Peanut & Cilantro Salad Dressing is ready in no minute. It is a no cook, no whatever recipe. Just put the ingredients together in a blender and blend. blend and blend. That’s it!

A very delicious Super umami, Cold Noodle Salad is on it way, using this salad dressing. I am telling you that you will eat this salad so more often, just because of this finger licking, kick ass delicious Dressing. Book mark this recipe, people. The best part is that this Asian Peanut & Cilantro Dressing can be served as a dip for your potstickers, dumplings, spring rolls, satays etc etc. Bring the party on.

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Asian Peanut & Cilantro Dressing

Author: Sonal Gupta @ simplyvegetarian777

Recipe type: Salad Dressing

Cuisine: Asian

Prep time: 10 mins

Total time: 10 mins

Serves: ½ cup

An easy dressing / dip recipe from Asian Cuisine used in salads or for dipping.

Ingredients

Peanut butter - ¼ cup. I used chunky. You may use whatever is handy.
Distilled White vinegar - 2 tbsp
Lime juice, from one lime - about 2 tbsp
Cilantro / Coriander leaves - handful, washed and chopped roughly
Soy sauce - 1&1/2 tbsp. If using dark soy, use 1 tbsp
Honey - 1&1/2 tbsp
Brown sugar - 1&1/2 tbsp. You may use regular sugar
Garlic - 2 large cloves, roughly chopped
Ginger - 1 small piece, peeled and roughly chopped
Salt - ½ tsp
Red chili flakes - ¼ tsp

Instructions

Take a blender. Add all the ingredients and blend till all of them are pureed fine.
Store in an air tight jar and store in refrigerator till ready to use.
Whenever read to use, take it out and bring to the room temperature. Pour over salad or use as a dip.

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Life is easy with some easy recipes at hand which can make you tap your happy feet and bring a bright smile on your face. Make a batch and save for “ready to use” moment, just like I did in my Indian American Kitchen.

Eat Happy! Stay Happy!

Sonal

Coffee & Walnuts Cake

April 11, 2015 by 9 Comments

I bought this tiny-miny book from the store for almost free, which read, Baking, 100 everyday recipes. I actually picked it up for its price. Finally opened it after several weeks, while organizing my cook books. Flipped through it and found this gorgeous old school cake, which is more of a loaf, dense and flavorful. I think it was dense because I used whole wheat flour instead of all purpose flour. Nonetheless, it added a nice butter-scotch kinda flavor to the cake.

As usual, I decreased the sugar in my cake and made only half of the quantity mentioned. Finishing a big cake gets boring. So I try to bake smaller quantities. Book said, two 9 inch cake rounds and I baked two 5 inch loaves. Done faster and gone faster.

Here is the easy recipe!

Yields – a medium size loaf or 2 small loaves.

(I will mention the original quantities also for two 8 inch round layer cakes).

Kitchen Equipments Required

2 big bowls, electric egg beater, sieve(chhalni), cake tin of your choice, a spoon or fork for stirring, measuring cups and spoons, oven.

Ingredients

Butter, unsalted – 6 tbsp at room temperature. Original – 175gm/6oz.

Light Brown Sugar – 8 tbsp. original – 175gm/6oz. You may use regular sugar.

Eggs – 2 medium, at room temperature. original – 3 large eggs. For eggs substitute, use 1/4 cup yogurt for each egg.

Instant Coffee Powder – 1&1/4 tbsp. Original – 3 tbsp.

Vanilla Essence – 1/2 tsp

All purpose Flour – 3/4 cup. Original – 1&1/2 cups. I used whole wheat flour.

Baking powder – 1&1/4 tsp. Original – 2&1/2 tsp.

Salt – a pinch.

Walnut pieces – 1/2 cup, chopped roughly. Some for decoration. Original – 1 cup.

Method

1. Preheat the oven at 350F/180F.

2. Grease the pans.

3. Take one bowl and sift flour, salt and baking powder. Set aside.

4. Take another bowl. Cream together the butter and sugar until it looks fluffy and pale.

5. Add eggs, 1 at a time, beating well after each addition.

6. Now beat in the instant coffee and vanilla essence.

7. Start adding the flour mixture, little at a time and fold in lightly and evenly with a fork or spoon.

8. Fold chopped walnuts in the batter.

9. Pour the batter in the prepared cake pans. Tap the pan on the counter so that the batter settles down. It is a thick batter.

10. Bake for approximately 20-25 minutes. Do the toothpick test. If it comes out clean then take the cake out. I normally take my cake out when the toothpick comes out with little crumb. It leaves the cake little softer instead of drying out.

11. Leave the cake in pan for 4-5 minutes. Then tap the pan on counter. Flip it on wire rack and let cool for 7-10 minutes.

12. Slice and eat warm. You can serve it with some warm chocolate cream or Nutella.

13. To store it, wrap in brown bag while still slightly warm. It stays good outside for 2 days. You may refrigerate it. I like to warm up a slice of my cake on griddle and eat with some butter. It acts great as a sweet bread too.

Bake it and eat it!

Sonal

Walnut Dessert Tartlets with Tart Dough Recipe

July 26, 2014 by simplyvegetarian777 18 Comments

Walnut Dessert Tartlets with Tart Dough Recipe

It’s been a while that I have been to Angie’s Fiesta Friday. Hello Everybody! Today I bring Dessert Tartlets filled with some chopped walnuts, sugar and allspice. Also made some with chocolate filling for my kids. Don’t these Walnut Dessert Tartlets with Tart Dough Recipe look delicious already?

With so many festivities approaching at the end of the month like Teej, Eid and Rakshabandhan, these sound like a fresh breeze amongst traditional sweets. Prudy and Jess, I hope you will like my bite or 2 bite sized walnut tartlets. Sorry couldn’t get the chocolate ones since my girls finished them all.

This post will have 2 Recipes. One with a basic dessert tart recipe and another with the filling!

Basic Dessert Tart Dough/Shell Recipe

Walnut Dessert Tartlets with Tart Dough Recipe

Yields : 12 -16 small tartlet shells or 1 big shell

Kitchen Equipments Required : big bowl, small circular Cookie cutter or a bowl of 3 to 4 inches diameter, fork, small muffin tray, rolling pin, plastic cling wrap.

Ingredients :

Refined flour or All purpose flour : 1&1/4 cups
Sugar : 3 tbsp
Butter : 6 tbsp, cold or chilled, right out of the refrigerator and cut into very small cubes.
Salt : a pinch
Water : 5 tbsp, chilled

Method :

Take a big bowl. Add flour, sugar and salt to it and mix well.
Now add cold butter cubes to the flour and mix into the flour gently. Don’t rub too hard since you don’t want the butter to melt. The flour and butter would look like bread crumb consistency.
Now add cold water 1 tbsp each at a time. Bring the flour together in a dough. Just gather. Don’t knead at all.
Now take the plastic cling wrap. Place the dough in the middle. Wrap it right from all the sides.
Refrigerate the dough for 1/2 to 1 hour atleast.

Making the Tartlet Shells

The best lady about these shells is that they can be prepared in advance and stored in air tight container after cooking them completely to the room temperature. They can then be used as desired :).

Preheat the oven at 400*F and grease the muffin tray lightly. Take the refrigerated dough out. Lay down a big square piece of plastic sheet on a clean counter surface. The plastic sheet makes it easier to roll without sticking.
Place the dough in the middle of plastic sheet. Place another plastic sheet (of the same size as the bottom one), on top of the dough.
Take a rolling pin and roll the dough out to 1/4 inch in thickness or thinner if you like crispier or thicker of you like more of the biteful pastry. Mine were biteful. You have to roll the dough out quickly or else it will become too soft to handle.
Now take the cookie cutter and cut out the circles.

Walnut Dessert Tartlets with Tart Dough Recipe

Place these circles inside the muffin tray. Take a fork and pierce them in different angles so it doesn’t puff up while baking.

Walnut Dessert Tartlets with Tart Dough Recipe

Place the rack towards upper half of
the oven. Bake it for 12-15 minutes, till it gets little golden.
Bring these out and cool them on the cooling racks.

Walnut Dessert Tartlets with Tart Dough Recipe

Let us make the Walnut Filling Tartlets now.

Walnut Dessert Tartlets with Tart Dough Recipe

Walnut Filling

Ingredients :

Walnuts : 1/3 cup, finely chopped or ground coarse.

Brown sugar : 2 tbsp. You may use more but dessert tarts are already sweet. Also, I like my desserts less sweet.

Allspice or Cinnamon : 1/2 tsp

Note : You may add 1 tbsp of milk powder too. I didn’t. Many recipes use egg for binding but I didn’t use any since sugar set up fine.

Method :

Preheat the oven at 425*F.
Mix walnuts, sugar and spice with a fork.
Spoon 2 tsp of walnut mix in each tart shell.
Place these shells on a baking tray and bake for 5-7 minutes till the sugar melts a bit and settles down.

Enjoy these warm or at room temperature! I enjoyed mine with a cup of tea and these were delicious.

Notes :
1. You may make them either cold or hot.
2. Fill them up with nuts and sugar and bake. Almonds and Pistachios go very well too.
3. You may add custard, jams, jellies, lemon curd, any pie filling to these.
4. You may use chocolate in combination with nuts too.

Some other Baked recipes from my blog are – Apple Honey Nuts Galette , Chocolate Nuts + Apple Nuts Mini Hand pies and more.

Can’t make these now? PIN IT FOR LATER!

Walnut Dessert Tartlets with Tart Dough Recipe

In my kitchen, EAT HAPPY & STAY HAPPY!

Sonal

Pear Crumble or upside down pie as my daughter called it :)

August 8, 2013 by simplyvegetarian777 Leave a Comment

Sweet and Tart Melting Pear Upside Down Pie 🙂

Warm and Crumbly Pear Crumble with a scoop of Vanilla Ice cream

A Diva….just the right amount of everything

I fed my family with the left overs today..little bit of this and little bit of that..told them…finish it off if you want fresh food tomorrow.. I just cannot throw the food in trash.

I felt a little bad after the ultimatum, so thought of baking this goodie. Whipped it up before warming up the food..put it in the oven…and by the time we were done with dinner and dishes in the sink…the pear crumble was ready to be devoured with vanilla ice cream. It’s been so hot lately that the family cools off with ice cream to call it a day these days :).

The easiest thing ever. Get ready to bake this egg free, less ingredient, non complicated dish which is going to come out good..no matter what…very less chances to screw it up..unless you use mud in place of flour or rotten pear ;).

Ingredients :

Pear : 1 cut into cubes ( not too soft)
Brown sugar for pears : 2 tbsp
Butter : 1/2 tbsp for pear + 2&1/2 tbsp cold for crumble top
Whole wheat flour : 1/3 cup
Cinnamon : 1/2 tsp
White sugar : 4 tsp
Baking powder : 1/8 tsp

Note : My crumble was not super sweet. If you like your desert very sweet, then increase the sugar in pear as well as crumble dough as per your liking 🙂

Serve : 3-4 very small portions or 1-2 big portions.

Method :

Preheat the oven at 375*f.

Combine pear brown sugar, cinnamon and 1/2 tbsp butter in a ramekin in which you plan to bake the crumble or in a microwave safe glass container.

Microwave for 1-2 minutes till butter melts. Mix well.

Chop the cold butter in tiny squares to mix well. Combine cold butter with flour and sugar.

Rub together gently to make bread crumb consistency.

Spread it over the pear base.

Bake till top is pinkish brown for about 30-35 minutes.

Enjoy with a scoop of vanilla ice cream.

Thai Basil Fried Rice : Vegetarian and Vegan

June 10, 2013 by simplyvegetarian777 Leave a Comment

Ingredients :

Rice (leftover or cooked earlier) : 2 cups
Oil : 1 tbsp
Onions : 1 cup thinly sliced
Red chilli dried : 1-2
Red bell pepper : 1/2 cup thinly sliced and cut in 1″ pieces
Green bell pepper : 1/2 cup thinly sliced and cut in 1″ pieces
Green onions : 1/2 cup thinly sliced and cut in 1″ pieces
Ginger : thinly sliced 1/2 tbsp
Garlic : 1 big clove minced
Thai Basil leaves : handful

Sauce mixture:
Soy sauce : 2-3 tbsp
lime juice : 1/2 -1 tbsp
Black pepper, ground : 1/4-1/2 tsp
Brown sugar /Sugar : 1/2 tsp

Note : you can use any vegetables mix like frozen Asian stir fry mix or fresh vegetables. Adjust the lime juice and soy sauce to your taste.

Method:

Take a big pan.
Add oil and heat it on high.
Add ginger, garlic and chillies and sauté for few seconds till garlic is little golden.
Now add onions and all the other vegetables and sauté them on high flame for 2-3 minutes.
Now add soy sauce, brown sugar, lime juice and black pepper to it. Sauté for a minute.
Add the Thai basil leaves and sauté gently.
Reduce the flame to low.
Now add rice. Mix gently.
Plate it out and enjoy it warm.

Note : If it is not spicy enough, add chili sauce to spice up.

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Pineapple Cranberry Relish – 5 Ingredients Easy Recipe

Pineapple Cranberry Relish

Here is how to make Pineapple Cranberry Relish .

Can’t make it now? PIN Pineapple Cranberry Relish FOR LATER!

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Ultimate Caramel Sauce Recipe – Rich & Delicious