Cherry Pineapple Relish Recipes

PINEAPPLE RELISH

Steps:

• In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
• Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

PINEAPPLE CHERRY SAUCE

Steps:

• Drain juice from pineapple, add enough maraschino juice to make 3/4 Cup of liquid Add lemon juice, blend in cornstarch to liquids.
• In a medium saucepan add the liquid and stir in the spices.
• Cook over medium heat, stir until thickened, add any options at this point.
• Remove from heat, stir in the tidbits and cherries.
• Baste over ham slices, grilled chicken or veggies.
• Refrigerate any unused mixture.

SWEET CHERRY PEPPER RELISH

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.

JELL-O CRANBERRY-PINEAPPLE RELISH

Steps:

• Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup; pour into medium saucepan. Add cranberries, dry gelatin mix, sugar and pineapple; mix well. Bring to boil, stirring frequently.
• Reduce heat to medium; cook 3 to 5 min. or until cranberries are softened, stirring occasionally. Remove from heat; stir in nuts. Cool 30 min.
• Spoon cranberry relish into small bowl. Refrigerate 6 hours or until firm. Stir before serving.

PINEAPPLE CHERRY LOAVES

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans., Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

SLOW COOKER CHERRY AND PINEAPPLE DELIGHT

Steps:

• Place cherry pie filling in the bottom of a slow cooker. Place crushed pineapple on top.
• Mix cake mix and butter together in a bowl. Spread evenly over cherry and pineapple. Sprinkle with walnuts.
• Cover and cook on High for 1 1/2 to 2 hours, or on Low for 3 to 4 hours. Spoon into serving dishes and serve warm.

PINEAPPLE-MINT RELISH

Steps:

• Stir all ingredients in large bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

PINEAPPLE CRANBERRY RELISH

Steps:

• In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.

PORK TENDERLOIN WITH CHERRY RELISH

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.

CRANBERRY-PINEAPPLE RELISH

Steps:

• Grate 2 teaspoons zest from orange. Remove remaining peel and pith from orange, and discard. Holding orange over a bowl, cut between membranes, allowing segments and juice to fall into bowl. Squeeze juice from membranes into bowl, and discard membranes. Slice segments crosswise. Add zest.
• Pulse half the cranberries in a food processor until finely chopped. Add remaining cranberries, and pulse just until the second addition is coarsely chopped. Add to orange segments and zest, along with pineapple, honey, sugar, salt, and pepper, and gently combine. Cover, and refrigerate overnight (or up to 3 days). Serve chilled or at room temperature.

PINEAPPLE-CHERRY QUICK BREAD

Steps:

• Heat oven to 325°F. Grease and flour bottoms only of two 8x4-inch loaf pans. In large bowl, combine flour, sugar, baking soda and salt; mix well. Add oil, vanilla, eggs and pineapple with liquid; mix with electric mixer at low speed until combined. Fold in cherries. Spoon into greased and floured pans.
• Bake at 325°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; place on wire racks. Cool 1 hour or until completely cooled. Sprinkle cooled loaves with powdered sugar.

CRANBERRY-PINEAPPLE RELISH

Steps:

• Drain pineapple thoroughly in sieve set over large measuring cup. Add enough water to juices in cup to measure 2 cups liquid. Place liquid in large non-aluminum saucepan. Add cranberries and sugar. Stir over high heat until sugar dissolves and mixture comes to boil. Continue to boil until most berries pop open and mixture is thick, stirring occasionally, about 10 minutes. Remove from heat. Mix in drained pineapple, walnuts, lemon juice and cloves. Transfer to bowl and refrigerate uncovered until cold, about 2 hours; cover. (Can be prepared 2 weeks ahead. Keep refrigerated.)

CHERRY PINEAPPLE RELISH

Steps:

• Dice one red onion.
• Heat olive oil in a saute pan over medium-high heat. Saute dried cherries, pineapple and diced red onion until the onion is soft.
• Add chicken broth, reduce heat and saute until the pan is almost dry (this will reconstitute the cherries).
• Serve warn.