Recipe by Kerfuffle-Upon-Wincle
Adapted from a Southern Living recipe submitted by Ellie Wells of Lakeland, FL -- Serve with roast pork, turkey, chicken, or ham. Adjust brown sugar to taste if cherries are very tart, or not in syrup, or if purchased amount is over 16 ounces!!!
Top Review by SarasotaCook
Made for PAC 2010. Another great simple recipe. I had a bunch of ham and turkey in the fridge which I always make and keep on hand. I took out my turkey and will eat it tomorrow night, but just finished this recipe and tasted it with a piece of turkey. Great! I did have to buy the cherries, lol, but the rest is on hand. Easy, a great relish, condiment. With ham pork, pretty much anything. I will enjoy with my turkey for dinner tomorrow night. Excellent easy recipe. I love using a relish or condiment like this to jazz up roasted meats or grilled meats. It makes a standard chicken or piece of turkey great! Not just average. Well done. Thx for posting
- 1 (16 ounce) canpitted sour cherries in syrup (undrained)
- 3⁄4-1 cup pecans (coarsely chopped)
- 1 dash salt
- 1⁄2 cup raisins
- 1⁄2 cup honey
- 1⁄4-1⁄2 cup brown sugar (firmly packed)
- 1 tablespoon lemon juice
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon ground cloves
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions See How It's Made
- 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.