Cherry Onion Relish Recipes

CHERRY-ONION RELISH

Cherry-Onion Relish image

Make and share this Cherry-Onion Relish recipe from Food.com.

Provided by ChrisWells

Categories Chutneys

Time 30m

Yield 1 jar, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 cup pitted cherries (tinned or frozen work perfectly)
2 brown onions, finely sliced
1/2 cup brown sugar
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh chili peppers or 1/2 tablespoon dried chili pepper flakes
1 tablespoon butter
1 tablespoon olive oil

Steps:

Heat oil and butter in a heavy based pan, and gently cook the onions until they become caramelised.
Add remaining ingredients, cook on a low simmer until liquid has reduced and the relish is the consistency of jam.
Cool before serving. Will keep in the fridge for up to 1 week.

Nutrition Facts : Calories 823.7, Fat 25.5, SaturatedFat 9.3, Cholesterol 30.5, Sodium 132.5, Carbohydrate 152.9, Fiber 6.2, Sugar 134, Protein 3.7

SWEET PEPPER AND ONION RELISH (HARRY AND DAVID COPYCAT)

Sweet Pepper and Onion Relish (Harry and David Copycat) image

A copycat recipe for Harry & David favorite. Delicious mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken.

Provided by Kimberly Killebrew

Categories condiment dip glaze

Time 2h35m

Number Of Ingredients 10

Ingredients

6 cups skinned, seeded and diced tomatoes
6 cups seeded and diced red bell peppers
4 cups diced yellow onion
4 jalapenos (, seeded and diced)
2 cups white vinegar
1 1/2 cups cider vinegar
5 cups granulated sugar
2 tablespoons salt
1 tablespoon cayenne
4 tablespoons powdered pectin

Steps:

Place all the ingredients, except for the pectin, in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for 1 1/2 hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. ***See NOTE below.Remove from heat and ladle the hot mixture into hot, sterilized canning jars.
Process the jars in a water bath canner with the water at least three inches above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Store in a dark, cool place. This relish will keep for up to a year.Makes about 6 pints or 12 half pint jars.

CHERRY TOMATO RELISH

Cherry Tomato Relish image

Categories Condiment/Spread Pepper Tomato No-Cook Picnic Low Carb Summer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1/4 cup balsamic vinegar
4 teaspoons chopped fresh oregano
3/4 cup olive oil
1/8 cup drained canned diced mild green chilies
4 green onions, finely chopped
4 cups halved cherry tomatoes

Steps:

Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper.

DRIED CHERRY RELISH

Dried Cherry Relish image

Provided by Florence Fabricant

Categories easy, condiments, side dish

Time 12m

Yield 2 cups

Number Of Ingredients 7

Ingredients

8 ounces dried cherries, preferably pitted (see note)
1 cup water
1 medium onion, finely chopped
1/2 cup finely chopped sweet red pepper
2 tablespoons red wine vinegar
1/2 tablespoon sugar
1/2 teaspoon freshly ground black pepper

Steps:

Place the cherries in a saucepan with the water, bring to a boil, cover and remove from heat. Set aside for one hour.
Drain the cherries, reserving the liquid. Chop them fine and mix them with the onion and red pepper.
Mix the vinegar and sugar with the reserved soaking liquid. Mix with the cherries, onion and red pepper and season with black pepper. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 42 grams

SOUR CHERRY RELISH

Sour Cherry Relish image

The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it's also great with ham or turkey.

Provided by Donna Hay

Categories HarperCollins Sauce Condiment Cherry Onion Liqueur Vinegar Thanksgiving Christmas

Yield Makes 2 cups

Number Of Ingredients 9

Ingredients

1 tablespoon extra virgin olive oil
1 small brown onion, finely chopped
1 tablespoon thyme leaves
500g frozen pitted sour cherries
1 tablespoon finely grated orange rind
1⁄4 cup (60ml) orange liqueur
1⁄3 cup (80ml) red wine vinegar
1 cup (220g) caster (superfine) sugar
Sea salt and cracked black pepper

Steps:

Place the oil in a medium saucepan over medium heat. Add the onion and thyme and cook for 1-2 minutes or until just golden. Add the cherries, orange rind, liqueur, vinegar, sugar, salt and pepper and stir to combine. Bring to the boil and cook for 30-35 minutes or until reduced and glossy. Allow to cool completely at room temperature.

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