Sunday, December 23, 2012

Cherry Almond Relish

Serve this wonderfully festive relish alongside any roast or smoked meat.  It's a great alternative to traditional cranberry sauce at Thanksgiving.  You can really taste the cherries! 

This recipe is a close cousin to my Cranberry Cherry Chutney, and was developed the year I realized my port had run dry - ha, ha!

1 cup sugar
1 cup water
1/2 cup Amaretto (almond) liqueur
1/4 cup red wine
1/4 tsp ground allspice
1 cup tart dried cherries
12 ounce pkg of fresh cranberries
2/3 cup finely chopped, or slivered almonds (optional)
1/2 tsp orange peel grated

Combine first five ingredients in a medium saucepan; bring to boil.  

Add cherries, and cranberries; bring to boil again.

Reduce heat and simmer for about 20 minutes, or until the cranberries have degraded (popped), and the mixture has fully thickened.  Remove from heat, and stir in nuts. 

Cover, and chill until ready to serve.  Store in an airtight jar or plastic container.  This will keep in the frig for a few weeks.

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