Sour Cherry Relish Recipes

SPICY CHERRY CHUTNEY

Steps:

• In a medium sauce pan, heat olive oil over medium-high heat. Saute onion and pepper until onion is translucent, about 5 minutes. Stir in ginger and saute until fragrant, about 1 minute.
• Add cherries, sugar, cider vinegar, lemon juice, and salt. Bring to a boil; lower heat to a rapid simmer and cook until sauce thickens, about 40 to 45 minutes.
• Transfer to a bowl or serving dish and set aside to cool. Chutney will continue to gel and thicken as it cools. Serve room temperature or store in fridge and serve cold.

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

SPICED CHERRY CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until vegetables are tender and mixture achieves desired thickness, stirring occasionally. Serve warm or chilled. Refrigerate leftovers.,

CRANBERRY AND DRIED-CHERRY RELISH

Steps:

• Mix all ingredients in large bowl. Place half of mixture in processor. Using on/off turns, process until coarsely chopped. Transfer to medium bowl. Repeat with remaining ingredients. Chill at least 1 day and up to 2 days, stirring occasionally.

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.