Red Onion Red Cherry Relish

 In Recipes & Food Tips

I just received my shipment of dark cherries from Washington State!  Yay!  I’ve been a Northwest Cherries Canbassador for a few years now.

It simply means they ship me a huge box of cherries and ask me to have fun with them!  To try new recipes, blog about what I like or learned.

And since cherries are at the top of my list of favorite fruits, this is no hardship!

 

 

I often tear out and save recipes/ideas/tips – as many of you do?  And I had found more than one red onion recipe over the last few years.

I make up huge batches of Vidalia Onion Relish each year, but have been really curious about red onions and their variations.

 

 

The recipes I have found combine the red onions with various sweeteners – or none at all.   I couldn’t resist adding the red ripe sweetness of cherries as soon as the thought occurred to me.

I gave it a try and found it delicious.  And the color is so vibrant it makes you want to reach for a spoonful!  And yes, expect it to taste much different that a typical onion relish.

 

 

 

How to use it?  Like any relish, this is excellent on burgers.  I can’t wait to try it with something even richer, like a beef or pork roast – I hope I have some left for a hearty winter entre! So I’m going to capture another batch before the rather short cherry season has come and gone.

I think this would also be excellent on lentils, but have yet to try it on this.  If you think of other ideas, give it a try and let me know!

Good News for those joining my Summer Preserving Series. The August choices include this recipe – how seasonal is that!

 

Red Onion Red Cherry Relish

Makes about 4-5 half pints
4 large Red Onions, peeled  and sliced into 1/4 inch slices
1  pound Dark Cherries, pitted and cut into haves
1 cup Turbinado or Brown Sugar
2 cups Red Wine Vinegar
1 Cup Water
Juice & Zest of 1 Lemon
2 Cinnamon Sticks
1/2 teaspoon Ground Cloves

Combine all in a large stockpot.  Bring to a boil over high heat and reduce to medium when it has reached a vigorous boil.  Continue cooking, stirring regularly, until cherries and onions have softened and liquid has thickened.  This will take about 30-40 minutes./

Remove from heat.  Carefully remove the cinnamon sticks and discard. At this point, you can pour into sterilized mason jars and store in refrigerator.  They should last several weeks.  You can also follow water bath instructions, processing them for 15 minutes after water returns to a boil.

 

Recent Posts
  • Pamela Ann Smith

    Love cherries, love red onions, but couldn’t believe you could put them together! Here in Britain we have red onion chutney, made with balsamic and red wine vinegar, plus chilis. But your amazing combo is even better on our soft cheeses…camembert, brie, Philly cream cheese! Keep ’em coming, Lyn, and THANKS! Pam

    • Lyn

      Thanks, Pam. It so much fun finding all the varieties possible! Yes, great idea on soft cheeses.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

0