Cherry Honey Relish Recipes

SPICY HONEY SWEETENED CHERRY CHUTNEY RECIPE

Steps:

• Add all the ingredients to a large pot (6 qt. or larger) and stir well.
• Bring to a boil and then reduce the heat to cook at a soft boil (about medium-low). Stir often as the chutney reduces, cooking for about an hour. It is ready when it's reduced by 1/3 to 1/2 and has a thickened consistency.
• While the chutney is cooking, prepare your canning jars, lids and pot according to these directions. You will need to wash and keep 4 to 5 pint jars or 9 to 10 half pint jars warm. (You can also choose to freeze the chutney if you don't wish to can - simply add it to freezer containers leaving 1-1/2 inch headspace.)
• When the chutney is reduced and thickened, turn the heat to low and ladle the chutney into each prepared jar with a 1/2-inch headspace. Wipe rims, attach lids and process for 15 minutes in a boiling water canner. Remove to a towel-lined surface and let sit for 12 hours before checking seals, labeling, and storing in a cool, dark place.
• Canned condiments like chutney should be used within a year to a year and a half.

SPICY CHERRY CHUTNEY

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

HONEY-ROASTED HAM OR TURKEY WITH DRIED CHERRY RELISH

Steps:

• Stir crème de cassis, 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Add dried cherries. Reduce heat; cover and simmer until cherries are plump, about 5 minutes. Mix in pecans and orange peel. Season relish lightly with salt. Transfer to bowl. Cool. (Can be made 1 week ahead. Cover and refrigerate.)
• Place ham or turkey on platter. Place bowl with cherry relish alongside. Serve with dinner rolls, if desired.

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.

CHERRY PEPPER-HONEY MUSTARD

Steps:

• Mix together the yellow mustard, honey, cherry pepper relish, Dijon, Worcestershire, granulated garlic and salt and pepper to taste in a small bowl.

CHERRY HONEY RELISH

Steps:

• 1. In a 2-quart saucepan, combine all the ingredients through the clove listing.
• 2. Cook slowly, uncovered, for 30 minutes; Stir in the pecans.
• 3. Combine the cornstarch and cold water, blending well, and gradually stir into the cherry mixture.
• 4. Cook, stirring constantly, until the mixture thickens.