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Sour Cherry Relish

By Donna Hay

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A cranberrysaucelike relish in a dessert goblet with a small serving ladle perched on the side.
Photo by William Meppem, Chris Court, Con Poulos, Anson Smart

The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it’s also great with ham or turkey.

Recipe information

  • Yield

    Makes 2 cups

Ingredients

1 tablespoon extra virgin olive oil
1 small brown onion, finely chopped
1 tablespoon thyme leaves
500g frozen pitted sour cherries
1 tablespoon finely grated orange rind
1⁄4 cup (60ml) orange liqueur
1⁄3 cup (80ml) red wine vinegar
1 cup (220g) caster (superfine) sugar
Sea salt and cracked black pepper

Preparation

  1. 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.

Photo of Christmas Feasts and Treats cookbook cover with a cookie shaped like a Christmas tree on a white surface.
From Christmas: Feasts and Treats © 2019 by Donna Hay. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsCondimentCherryStone FruitFruitGluten FreeNut FreeDairy FreeEasySimmerCookbooksHarper Collins

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