SOUR CHERRY RELISH
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.
Provided by Donna Hay
Categories HarperCollins Sauce Condiment Cherry Onion Liqueur Vinegar Thanksgiving Christmas
Yield Makes 2 cups
Number Of Ingredients 9
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.
ROASTED ONION AND CHERRY-TOMATO COMPOTE
Drizzle these vegetables with our Serrano Vinaigrette before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes.
- Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm.
BISON TENDERLOIN WITH CHERRY-ONION CHUTNEY
A roasted bison tenderloin is served topped with a fruity cherry and onion chutney with the tang of balsamic vinegar in this elegant main dish.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 2h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin; rub in with your fingers.
- Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)
- Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.
- Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.
- Cherry-Onion Chutney: Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 22.8 g, Cholesterol 58.1 mg, Fat 4.2 g, Fiber 1.5 g, Protein 20.8 g, SaturatedFat 1 g, Sodium 207 mg, Sugar 19.8 g
SWEET ONION RELISH
Steps:
- Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.
CHERRY-ONION RELISH
Make and share this Cherry-Onion Relish recipe from Food.com.
Provided by ChrisWells
Categories Chutneys
Time 30m
Yield 1 jar, 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and butter in a heavy based pan, and gently cook the onions until they become caramelised.
- Add remaining ingredients, cook on a low simmer until liquid has reduced and the relish is the consistency of jam.
- Cool before serving. Will keep in the fridge for up to 1 week.
Nutrition Facts : Calories 823.7, Fat 25.5, SaturatedFat 9.3, Cholesterol 30.5, Sodium 132.5, Carbohydrate 152.9, Fiber 6.2, Sugar 134, Protein 3.7
CHERRY-LEMON RELISH
Provided by Sunny Anderson
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or paring knife, gently peel off the rind of both lemons, being sure to not include any of the white pithy parts. Add the lemon peels, water, sugar, and the cinnamon stick to a small pot over medium heat. Bring to a boil, then reduce the heat and simmer until the lemon peels are tender and slightly translucent, about 6 to 8 minutes. Strain the lemon peels, discard the cinnamon stick and reserve the liquid in a measuring cup.
- In a food processor add the cherries, lemon peels, and a tiny pinch of salt, to taste. Pulse while slowly adding the reserved liquid, about 1/4 to 1/2 cup, until the consistency of cranberry sauce or relish is achieved. Use the remaining reserved liquid to flavor iced tea, if desired. Taste and add fresh lemon juice to balance the sweetness. Spoon the relish into a bowl, cover and refrigerate until ready to serve.
DRIED CHERRY RELISH
Provided by Florence Fabricant
Categories easy, condiments, side dish
Time 12m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place the cherries in a saucepan with the water, bring to a boil, cover and remove from heat. Set aside for one hour.
- Drain the cherries, reserving the liquid. Chop them fine and mix them with the onion and red pepper.
- Mix the vinegar and sugar with the reserved soaking liquid. Mix with the cherries, onion and red pepper and season with black pepper. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 42 grams
CHERRY TOMATO RELISH
Make and share this Cherry Tomato Relish recipe from Food.com.
Provided by mydesigirl
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk balsamic vinegar and oregano in a medium bowl to blend.
- Gradually whisk in oil.
- Mix in green chilies and green onions.
- Add tomatoes,toss to coat and season with salt and pepper.
Nutrition Facts : Calories 205.4, Fat 20.5, SaturatedFat 2.8, Sodium 73.9, Carbohydrate 5.7, Fiber 1.6, Sugar 3.5, Protein 1
ONION MEAT RELISH
Spread this savory onion relish over your favorite meats and fish. It's great for a barbeque!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes.
- Mix red wine vinegar, salt, ground black pepper and white sugar with the onions and butter. Continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. Refrigerate until serving.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 240.2 mg, Sugar 2.8 g
CHERRY TOMATO RELISH
Categories Condiment/Spread Pepper Tomato No-Cook Picnic Low Carb Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper.
SWEET ONION RELISH
Provided by Jeannette Ferrary
Categories condiments, dips and spreads, side dish
Time 40m
Yield 6 cups
Number Of Ingredients 7
Steps:
- In a large skillet, heat the oil. Sautee the onions for about 15 minutes, or until soft but not browned.
- Add the vinegar and simmer about 10 minutes, or until the liquid is reduced by half.
- Add the stock and cook until the liquid is again reduced by half.
- Add the honey, salt and pepper to taste, and stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks if refrigerated in tightly-sealed glass jars.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1098 milligrams, Sugar 29 grams
CRISP ONION RELISH
I take this relish to picnics for people to use as a condiment on hamburgers and hot dogs. It adds a special zip! -Marie Patkau, Hanley Saskatchewan
Provided by Taste of Home
Time 10m
Yield about 6 cups.
Number Of Ingredients 6
Steps:
- Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours. , Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
PORK TENDERLOIN WITH CHERRY RELISH
Pork tenderloin, one of the leanest sources of protein, is a smart, low-fat choice for an entrée. Our Test Kitchen gave it an herb rub to keep flavor high and sodium low, then paired it with a dried-cherry relish, rich in antioxidants, for a fabulous, heart-healthy meal as good for you as it is good!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings (1 cup relish).
Number Of Ingredients 10
Steps:
- In a small bowl, combine garlic powder and herbs; rub over pork. Cover and refrigerate for 30 minutes., For relish, in a large saucepan, saute onion in oil until tender. Add sugar; cook and stir over medium heat for 10 minutes or until onion is browned. Add the cherries, vinegar and rosemary. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool to room temperature., Place pork on a rack in a shallow roasting pan lined with foil. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with relish.
Nutrition Facts : Calories 217 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 46mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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