SOUR CHERRY RELISH
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
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.
CHERRY-ONION RELISH
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
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
SPICY CHERRY CHUTNEY
A delicious chutney that goes perfectly with game, cheese, pate, BBQ and so much more
Provided by Karon Grieve
Categories chutney
Time 55m
Number Of Ingredients 9
Steps:
- Soak the sultanas in the kirsch/vodka for half an hour just to plump them up
- Toss all the ingredients into a non-reactive pan and heat gently till the sugar has dissolved
- Bring to the boil then lower heat to a simmer for about 45 minutes till a spoon can leave a clear trail on the bottom of the pan
- Ladle the cherry chutney into sterilised jars
Nutrition Facts : Calories 80 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
SWEET ONION RELISH
Steps:
- Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.
CHERRY TOMATO RELISH
Categories Condiment/Spread Pepper Tomato No-Cook Picnic Low Carb Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
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.
EASY ONION RELISH
Make and share this Easy Onion Relish recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 40m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
- Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
- Store in refrigerator for 1 day before using.
- Serve chilled or at room temperature.
CRISP ONION RELISH
I take this relish to picnics for people to use as a condiment on hamburgers and hot dogs. It adds a special zip! -Marie Patkau, Hanley Saskatchewan
Provided by Taste of Home
Time 10m
Yield about 6 cups.
Number Of Ingredients 6
Steps:
- Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours. , Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH
Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes, red onion, and cherry tomatoes-steep in a vinegary mix until they're lightly pickled. Fresh mint leaves give the dish an herbal fragrance and finish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
- Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
- Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.
PORK TENDERLOIN WITH CHERRY RELISH
Pork tenderloin, one of the leanest sources of protein, is a smart, low-fat choice for an entrée. Our Test Kitchen gave it an herb rub to keep flavor high and sodium low, then paired it with a dried-cherry relish, rich in antioxidants, for a fabulous, heart-healthy meal as good for you as it is good!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings (1 cup relish).
Number Of Ingredients 10
Steps:
- In a small bowl, combine garlic powder and herbs; rub over pork. Cover and refrigerate for 30 minutes., For relish, in a large saucepan, saute onion in oil until tender. Add sugar; cook and stir over medium heat for 10 minutes or until onion is browned. Add the cherries, vinegar and rosemary. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool to room temperature., Place pork on a rack in a shallow roasting pan lined with foil. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with relish.
Nutrition Facts : Calories 217 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 46mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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