Liven up the Christmas plate with kielbasa relish
There’s nothing wrong with a standard issue platter of delicious cheeses set out as part of a holiday party spread. In fact, we often find ourselves hovering around it. After all, eating cheese is far more enjoyable than small talk with strangers.
But wouldn’t it be great if that same cheese platter was jazzed up a little? Because while cheese is great, cheese and meat is even better. And while you could just add some sliced prosciutto to the platter, why not go over the top for the holidays? Why not make this simple sweet-and-sour kielbasa relish?
This recipe boasts big sweet-savory-sour flavors that are the perfect complement to cheese. It also comes together quickly and easily and can be made up to five days ahead. If refrigerated, warm briefly on the stove or in the microwave.
Alison Ladman is a chef, food writer and recipe developer for The Associated Press
Sweet and Sour Kielbasa Relish
12-ounce kielbasa, finely diced
1 large yellow onion, diced
4 cloves garlic, diced
14 1/2-ounce can fire-roasted diced tomatoes
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/2 teaspoon red pepper flakes
Kosher salt and ground black pepper
In a large, deep skillet over medium, cook the kielbasa, stirring often, until caramelized and well browned, 6 to 7 minutes. Add the onion and garlic and cook for another 5 minutes. Add the tomatoes, brown sugar, vinegar and red pepper flakes. Continue to cook, maintaining a simmer until thick and jammy, 10 to 15 minutes. Season with salt and pepper, then allow to cool slightly. Serve warm. Serves 10.
Per serving: 120 calories; 6 g fat (2 g saturated fat; 42 percent calories from fat); 11 g carbohydrates; 7 g sugar; 25 mg cholesterol; 25 mg sodium; 5 g protein; 1 g fiber.
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