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In article >,
(TammyM) wrote:

>
> >For the relish, try some goormet shop (TJ?) or the highbuck supermarket
> >-- I'm thinking there's cherry preserves out there. I will say that the
> >Gedney product is chock full of fruit bits -- not puree with a couple
> >bits here and there.
>
> Now this is going to sound dorky, so remember that I'm not of the
> preserving persuasion (tm), but what kinda cherries might one use to
> make cherry preserves? Could one use frozen cherries? Or Bings which
> are the most common kinda cherry in these parts that I've seen. Even
> though I'm not of the PP, I might just give it a shot next year....
> One nevuh knows....
>
> >-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
> >including the Blue Ribbon Brownie Recipe and a sad note added 8/27/05.
>
> TammyM

Hey, Girlie, I had my threads mixed up. I posted the cherry jam recipe
thinking you wanted it for the brownies. This might give you a jumping
off place as far as proportions go.

Pay attention: Go ahead and laugh at me, but for a chipotle relish, in
the recipe below LEAVE OUT the raisins spices, nuts, and cornstarch
slurry; and ADD a chipotle in adobo sauce (maybe use two) and maybe
1/2-3/4 cup chopped onion and a minced clove of garlic. Chop the
chipotle/s first. You could chop the cherries or not. If, when you're
all done with it, it's too soupy, strain it and reduce the liquid then
mix it back with the relish. Just some thoughts that should come at
least close to working.

* Exported from MasterCook Mac *

Cherry Honey Relish

Recipe By : posted to r.f.cooking by Barb Schaller, 8/2/505
Serving Size : Preparation Time :0:00
Categories : Relish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups pitted tart cherries
1/2 cup raisins
1/2 cup honey
1/4 cup white vinegar
1/3 cup light brown sugar -- packed
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp salt
1/2 cup pecans -- coarsely chopped
1 Tblsp cornstarch
1 Tblsp Cold Water

In a 2-quart saucepan, combine the first seven ingredients. Cook
slowly, uncovered for 30 minutes. Stir in pecans.

Combine the cold water and cornstarch and gradually stir into cherry
mixture. Cook, stirring constantly, until mixture thickens.

Makes 2-1/2 cups, or 5 half-pints

Refrigerate, freeze or can.

If Canning:

Wash and sterilize 5 half-pint mason jars and lids. Pour hot cherry
mixture into hot jars. Quickly wipe the glass rims clean of any
spillage, and screw the lids on the jars. Carefully set into a large
canner of boiling water. Bring back to boil, and process the relish for
30 minutes. Start counting your time after the water has returned to a
boil. Carefully remove the jars, being careful not to twist the ring
caps at this point. Allow to completely cool. Remove the rings, test
your caps to be sure they have sealed. Store in cool place. Will keep
indefinitely.

- - - - - - - - - - - - - - - - - -

NOTES : Looks like I got this from rec.food.cooking, 4 Aug 1996 - don't
know who posted it then. I've another similar recipe without the
cornstarch. Gack.

_____
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.