It’s cherry season, so I picked up a bunch while they were on sale to save some of that flavor for the dark months, when warmth and sunshine and the taste of fresh fruit are a distant memory. I made some into cherry butter since that was a success last year (I tripled the output from last year), dried some, and also turned some into a relish/chutney, with just a couple extra ingredients.
Cherry Walnut Relish (from the book Put ‘Em Up)
4 cups sweet cherries, pitted
1 cup sugar
1 cup cider vinegar
1 smallish onion, diced
Dash of cinnamon
1/2 cup walnuts, chopped
In a medium saucepan, add the cherries, sugar, and a splash of water. Simmer for about 5 minutes, or until things start to get juicy (mash the cherries a bit to help it along). Add the onion, vinegar, and cinnamon, and simmer for another 15-20 minutes. The onion should be soft, the cherries should be cooked down and tender, and the liquid should be reduced and a little thicker (it will also thicken further while it cools). Reduce the heat, add in the walnuts, and cook for one more 5 minute stretch.
You can use this fresh, but if you’re canning it, spoon the mixture into 1/2 pint jars (or smaller), cover, and process in a boiling-water bath for 15 minutes.
This should be excellent on pork chops in January.