Cherry Honey Relish Recipes

Steps:

• Mix together the yellow mustard, honey, cherry pepper relish, Dijon, Worcestershire, granulated garlic and salt and pepper to taste in a small bowl.

Steps:

• Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.

Steps:

• Place the oil in a medium saucepan over medium heat. Add the onion and thyme and cook for 1-2 minutes or until just golden. Add the cherries, orange rind, liqueur, vinegar, sugar, salt and pepper and stir to combine. Bring to the boil and cook for 30-35 minutes or until reduced and glossy. Allow to cool completely at room temperature.

Steps:

• Stir crème de cassis, 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Add dried cherries. Reduce heat; cover and simmer until cherries are plump, about 5 minutes. Mix in pecans and orange peel. Season relish lightly with salt. Transfer to bowl. Cool. (Can be made 1 week ahead. Cover and refrigerate.)
• Place ham or turkey on platter. Place bowl with cherry relish alongside. Serve with dinner rolls, if desired.

Steps:

• In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, sugar, and water.
• Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.

Steps:

• Bring first 8 ingredients to a boil over medium heat. Reduce to a simmer, stirring occasionally ~ simmer for about 10 minutes.
• Combine cornstarch and water, stirring until smooth.
• Add cornstarch mixture to cherry mixture, bring all ingredients back up to a boil for about 1-2 minutes.
• Cool ~ store in refrigerator for up to 2 weeks. Serve with roast pork, turkey, chicken, or ham.