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Apricot and Pine Nut Relish

Apricot and Pine Nut Relish
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Make 1 1/2 cups (serves 8)| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Spread the nuts on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
  2. Meanwhile, in a small saucepan, combine the apricots, lemon juice, sugar, 1 cup water, 1/4 teaspoon salt, and 1⁄8 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the liquid becomes syrupy, 12 to 15 minutes.
  3. Fold in the pine nuts, scallions, and olive oil. Serve warm or at room temperature.
By November, 2009

Nutritional Information

  • Per Serving
  • Calories 118
  • Fat 5g
  • Sat Fat 0.5g
  • Cholesterol 0mg
  • Sodium 65mg
  • Protein 1g
  • Carbohydrate 20g
  • Fiber 2g
What does this mean? See Nutrition 101 .

Quick Tip

The relish can be prepared and refrigerated up to 2 days in advance. Bring to room temperature before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.