Cherry Lemon Relish Recipes

SWEET CHERRY PEPPER RELISH

Steps:

• Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.

CRANBERRY AND DRIED-CHERRY RELISH

Steps:

• In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, sugar, and water.
• Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.

CHERRY-LEMON RELISH

Steps:

• Combine the zest of 2 lemons (in wide strips), 1 cup water, 1/2 cup sugar and 1 cinnamon stick in a pot over medium heat; bring to a simmer and cook until the zest is slightly translucent, 6 to 8 minutes. Strain; reserve the lemon zest and syrup and discard the cinnamon stick. Put the lemon zest in a food processor; add 1 1/2 pounds frozen cherries (thawed and drained) and a pinch of salt. Pulse, adding 1/4 to 1/2 cup of the sugar syrup to loosen. Add 1 to 2 teaspoons lemon juice.

CRANBERRY CHERRY RELISH

Steps:

• In a large saucepan, combine the first nine ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in vanilla. Serve warm or chilled. Refrigerate leftovers.

LEMON RELISH

Steps:

• Trim away peel and white pith from lemons. Working over a bowl to catch the juices, slice between sections and membranes of lemon; remove segments whole. Place each segment in bowl as completed. Cut segments in half. Set aside.
• Combine lemon oil and red onion in a medium saute pan. Set over medium-low heat, and cook, stirring, until onions are translucent, about 4 minutes. Add sugar, and cook until sugar melts, about 30 seconds. Set aside, and let cool 5 minutes.
• Transfer onion mixture to a medium bowl. Add lemons, olives, salt, pepper, and cilantro. Mix carefully, trying not to break up lemon sections too much. Let stand at least 30 minutes before serving. Serve chilled or at room temperature.

CHERRY-LEMON CREAM JELL-O MOLD

Steps:

• Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
• Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
• About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
• When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
• When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
• Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.