Cherry Mustard Recipes

CHERRY MUSTARD

Steps:

• In a heavy bottomed pot, cook down cherries and honey over medium heat for approximately 20 minutes. Place cherries, honey, and natural cooking juices into a blender and blend until smooth. Pass blended cherries through a fine mesh strainer directly into a mixing bowl (or combine both those steps using a food mill.) Add a pinch of salt, and start adding mustard, a little at a time until desired taste and consistency in achieved. You might not use all the 3/4's cup, but have enough on hand to adjust as needed.

CHERRY MOSTARDA

Steps:

• Combine everything except the Dijon in a small, heavy saucepan. Bring to a simmer then lower heat and cook until reduced to a thick puree with the consistency of ketchup, about 1 hour over low heat. Stir in the Dijon off the heat and season if needed.
• Crush the cherries with a potato masher or pulse in a blender or food processor if you prefer a smoother texture.
• Keep in a covered jar in the refrigerator for about 2 weeks.

PORK CHOPS WITH CHERRY MUSTARD SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Lightly season pork chops with salt and pepper, then, two to four at a time, depending on the size of your skillet, brown well on each side, removing to warm oven.
• Deglaze the skillet with the wine, scraping up brown bits, reduce heat to medium and stir in the mustard, then add the cherries.
• Season to taste with salt and pepper.
• When the sauce begins to bubble, add all the pork chops back into the skillet, spooning sauce over them to coat, cover and reduce heat to medium low.
• Cook over medium low about 5 minutes, then rearrange chops so those on the bottom are now on the top, and spoon sauce over.
• Cover and cook an additional 5 minutes or more, until chops are cooked through, but still very slightly pink inside (test by prying into the thickest part of one chop with a knife point).
• Remove chops to serving platter or individual plates.
• Melt butter (optional) into remaining sauce in skillet, heat and spoon over chops.

CHERRY CHUTNEY

Steps:

• In a medium pot, heat oil over medium low heat then add onions and garlic.
• Cook until softened, but not browned, 6 - 7 minutes, then add red wine vinegar and cook a few minutes more.
• Add in cherries, currants, ginger, brown sugar, mustard, salt and pepper.
• Simmer for 30 minutes, stirring occasionally, until cooked down and thickened. *see note
• Cool completely then pack in an airtight container and refrigerate.

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 CHEESECAKE

Steps:

• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
• Pour cherry pie filling on top of pie. Serve.