Recipe: Dark-Cherry Relish
For 4 Persons
Category: Fruit, Relish
1 cn Dark sweet cherries; 16 1/2
-ounce can
1 tb Cornstarch
1/2 c Dried tart cherries
3 tb Prepared fresh horseradish
-*** below; OR
2 tb Fresh horseradish; finely
-grated PLUS
1/8 ts Salt
-------------------------PREPARED FRESH HORSERADISH-------------------------
1/2 lb Piece fresh horseradish
-root; peeled
1/2 c Distilled white vinegar; OR
1/2 c White wine vinegar
1/2 ts Salt
RELISH: Drain canned cherries, reserving 3/4 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@aol.com on Feb 8, 1998
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