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Parve
Easy
10 Servings
Allergens 
1 Hour
Diets
I always enjoy something sweet and tangy along with the main dish; it enhances the meat or chicken and is the perfect accompaniment. You’ll love this delicious fruity side with or without the nut crunch!
4 large Cortland apples, peeled and coarsely chopped, to equal 5 cups
1 cup chopped dried apricots
2/3 cup Gefen Dried Cranberries
1 cup chopped plums
1 21-ounce (600-gram) can Gefen Cherry Pie Filling
2 tablespoons sweet red wine, such as Jeunesse Cabernet Sauvignon
1/3 cup orange juice
1 teaspoon cinnamon
1/3 cup sugar
1/3 cup toasted, chopped almonds
2 tablespoons Gefen Sesame Seeds
1/2 teaspoon cinnamon
1/3 cup old-fashioned oats (use gluten-free if needed)
1 tablespoon oil
Place all ingredients into a heavy-bottomed pot and stir to combine. Bring to a boil and reduce heat to a simmer. Cook for half an hour, stirring occasionally, until apples and plums soften. Remove from heat and allow to cool.
Combine all ingredients for the nut crunch. Bake in a 350 degree Fahrenheit (175 degree Celsius) oven for 15–20 minutes until crisp.
Spoon fruit relish into individual cups and serve warm, topped with nut crunch if desired.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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