• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Dark-Cherry Relish

  • Recipe Submitted by on

Category: Fruit

 Ingredients List

  • 1 cn Dark sweet cherries; 16 1/2
  • -ounce can
  • 1 tb Cornstarch
  • 1/2 c Dried tart cherries
  • 3 tb Prepared fresh horseradish
  • -*** below; OR
  • 2 tb Fresh horseradish; finely
  • -grated PLUS
  • 1/8 ts Salt


1/2 lb Piece fresh horseradish
-root; peeled
1/2 c Distilled white vinegar; OR
1/2 c White wine vinegar
1/2 ts Salt

RELISH: Drain canned cherries, reserving 3/4 cup of syrup. Set drained
cherries aside. In 1-quart saucepan, combine reserved syrup and cornstarch
until cornstarch dissolves. Add dried cherries and heat to boiling over
medium heat, stirring constantly. Boil mixture 1 minute longer and remove
from heat. In food processor fittted with chopping blade, pulse dried
cherry mixture with drained canned cherries just until coarsely chopped.
Add horseradish: pulse just until well mixed. Transfer cherry relish to jar
or storage containers; cover and refrigerate. Keeps up to 1 week. Just
before serving, spoon into serving glass.

***PREPARED FRESH HORSERADISH: Into large bowl, using a sharp metal grater,
finely grate horseradish. Or slice horseradish crosswise then cut slices
into quarters and process in food processor fitted with chopping blade
until finely chopped and paste-like in consistency. Add vinegar and salt to
grated horseradish; mix well. Transfer to clean jar; cover and store in the
refrigerator. Although it keeps up to 3 months, it loses its pungency with

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