1 1/2 cups dried tart cherries
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon butter or margarine
1 large red onion, finely chopped
2 tablespoons granulated sugar
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
Servings: 12
1. In a medium bowl, combine cherries, red wine vinegar and balsamic vinegar. Let soak 30 minutes.
2. Heat butter in a large skillet. Add onion; cook 5 minutes, or until onion is soft. Add sugar; mix well. Cook, stirring occasionally, over low heat 10 minutes.
3. Add cherries with soaking liquid to onion mixture. Simmer, uncovered, 10 to 15 minutes, or until almost all the liquid is evaporated. Season with salt and pepper. Serve warm.
Makes about 2 cups. 12 servings as a relish.
Serving size: 3 tablespoons
Notes: Relish may be prepared ahead of time and refrigerated; reheat before serving.
Serving Ideas: Serve warm with pork, duck or goose.
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon butter or margarine
1 large red onion, finely chopped
2 tablespoons granulated sugar
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
Servings: 12
1. In a medium bowl, combine cherries, red wine vinegar and balsamic vinegar. Let soak 30 minutes.
2. Heat butter in a large skillet. Add onion; cook 5 minutes, or until onion is soft. Add sugar; mix well. Cook, stirring occasionally, over low heat 10 minutes.
3. Add cherries with soaking liquid to onion mixture. Simmer, uncovered, 10 to 15 minutes, or until almost all the liquid is evaporated. Season with salt and pepper. Serve warm.
Makes about 2 cups. 12 servings as a relish.
Serving size: 3 tablespoons
Notes: Relish may be prepared ahead of time and refrigerated; reheat before serving.
Serving Ideas: Serve warm with pork, duck or goose.
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