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Title: Very Cherry Cherry Relish
Categories: Fruit Relish
Yield: 2 Cups
| 1 | cn | Pitted cherries in syrup; |
| . undrained | ||
| 1/2 | c | Raisins |
| 1/2 | c | Honey |
| 1/4 | c | Brown sugar |
| 1 | tb | Cider vinegar |
| 1/2 | ts | Ground cinnamon |
| 1/8 | ts | Ground cloves |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
| 1/2 | c | Pecans; coarsely chopped, |
| . toasted |
Bring the first seven ingredients to a boil in a saucepan over medium heat. Reduce the heat; simmer, stirring occasionally, 10 minutes or until sugar dissolves.
Combine the cornstarch and water, stirring until smooth. Add the cornstarch mixture to the cherry mixture, stirring constantly.
Bring the mixture to a boil over medium heat; boil, stirring constantly, for 1 minute. Remove from the heat; stir in the pecans. Cool; store in the refrigerator up to 1 week. Serve with roasted pork, turkey, chicken or baked ham.
Makes about 2 to 2 1/2 cups of relish.
Source: Ellie Wells, Lakeland, Florida ** Southern Living -- Feb 97 **
Formatted for your use by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 16 May 97 Home Cooking Ä
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