Dark-cherry relish

Yield: 4 Servings

Measure Ingredient
1 can Dark sweet cherries; 16 1/2 ounce can
1 tablespoon Cornstarch
½ cup Dried tart cherries
3 tablespoons Prepared fresh horseradish *** below; OR
2 tablespoons Fresh horseradish; finely grated PLUS
⅛ teaspoon Salt
½ pounds Piece fresh horseradish root; peeled
½ cup Distilled white vinegar; OR
½ cup White wine vinegar
½ teaspoon Salt

PREPARED FRESH HORSERADISH

RELISH: Drain canned cherries, reserving ¾ cup of syrup. Set drained cherries aside. In 1-quart saucepan, combine reserved syrup and cornstarch until cornstarch dissolves. Add dried cherries and heat to boiling over medium heat, stirring constantly. Boil mixture 1 minute longer and remove from heat. In food processor fittted with chopping blade, pulse dried cherry mixture with drained canned cherries just until coarsely chopped.

Add horseradish: pulse just until well mixed. Transfer cherry relish to jar or storage containers; cover and refrigerate. Keeps up to 1 week. Just before serving, spoon into serving glass.

***PREPARED FRESH HORSERADISH: Into large bowl, using a sharp metal grater, finely grate horseradish. Or slice horseradish crosswise then cut slices into quarters and process in food processor fitted with chopping blade until finely chopped and paste-like in consistency. Add vinegar and salt to grated horseradish; mix well. Transfer to clean jar; cover and store in the refrigerator. Although it keeps up to 3 months, it loses its pungency with storage.

NOTES : Fresh horseradish pairs with sweet and tart cherries in this tast= y accompaniment for ham, rost duck or chicken. ***To make BEAT HORSERADISH, a favorite Eastern European condiment that i= s less pungent, prepare recipe as above in food processor but use as abov= e in food processor but use red-wine viengar and add 1 cup chopped or sli= ced cooked beets and process until well mixed.

Recipe by: Country Living (February 1998) page 119 Posted to recipelu-digest by Nesb2@... on Feb 8, 1998

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