MEYER-LEMON RELISH
With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed sweet fennel and onion. Serve alongside our Juniper-and-Gin Gravlax.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h35m
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Cut lemons lengthwise into eighths; remove seeds. Thinly slice crosswise into pieces (you should have about 1 1/2 cups).
- Heat oil in a large skillet over medium-high until shimmering. Add fennel, onion, fennel seeds, and a large pinch of salt. Reduce heat to medium; cook, stirring occasionally, until mixture is softened and just beginning to turn golden, 10 to 12 minutes. Add lemons, honey, and 1/3 cup water. Increase heat to high and bring to a boil; cook until reduced to a jammy consistency and liquid is almost completely evaporated, 4 to 5 minutes more. Transfer to a bowl; let cool completely. Refrigerate in an airtight container up to 5 days.
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Cropper Acheampomaa
[email protected]This relish is delicious! I love the combination of sweet and sour flavors.
Sarah Scanlon
[email protected]This relish is a great way to use up extra Meyer lemons. I always have a jar of it in my fridge.
Oscar Lloyd
[email protected]I'm not a big fan of lemon, but I really enjoyed this relish. The sweetness of the sugar balances out the tartness of the lemons perfectly.
Shelby Howe
[email protected]This relish is the perfect way to add a pop of flavor to grilled chicken or fish. It's also great on tacos and sandwiches.
Ricardo Durab
[email protected]I love the idea of this relish, but I found it to be a bit too tart. I would add more sugar next time.
Loly Torres
[email protected]This relish is so easy to make and it's so delicious. I've already made it twice and I'm sure I'll be making it again soon.
Peter Fowke
[email protected]I'm not sure what I did wrong, but my relish turned out bitter. I think I may have used too much lemon zest.
Abulfazelghulami
[email protected]This relish is delicious! I love the combination of sweet and sour flavors. I'm definitely going to make it again.
Tayab Hamam
[email protected]I found this relish to be a bit too runny. I would add more pectin next time to thicken it up.
Ahmed Zakariya
[email protected]This relish is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Rahul Khadka
[email protected]I'm not a big fan of Meyer lemons, but I really enjoyed this relish. The sweetness of the sugar balances out the tartness of the lemons perfectly.
claire dorsey
[email protected]This relish is a great way to use up extra Meyer lemons. I always have a jar of it in my fridge.
Jesminah Karingu
[email protected]This relish is so easy to make and it's so versatile. I've used it on grilled shrimp, chicken, and fish. It's also great as a dipping sauce for spring rolls.
Cecilia Komphela
[email protected]I love the bright, citrusy flavor of this relish. It's the perfect way to add a pop of flavor to grilled chicken or fish.
Fatema Tul Nishi
[email protected]This Meyer lemon relish is a delightful blend of sweet and tangy flavors. The addition of ginger and red pepper flakes gives it a nice kick. I served it with grilled fish and it was a perfect accompaniment.