Recipe - Dark-Cherry Relish

1 cn Dark sweet cherries; 16 1/2
ounce can
1 tablespoon Cornstarch
One half cup Dried tart cherries
3 tablespoon Prepared fresh horseradish
*** below; OR
2 tablespoon Fresh horseradish; finely
grated PLUS
1/8 teaspoon Salt

PREPARED FRESH HORSERADISH
One half pound Piece fresh horseradish
root; peeled
One half cup Distilled white vinegar; OR
One half cup White wine vinegar
One half teaspoon Salt

RELISH: Drain canned cherries, reserving Three fourths cup of syrup. Set drained
cherries aside. In 1quart 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 pastelike 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
storage.

NOTES : Fresh horseradish pairs with sweet and tart cherries in this tast=
y accompaniment for ham, rost duck or chicken. ***To make BEAT HORSERADISH,
a favorite Eastern European condiment that i= s less pungent, prepare
recipe as above in food processor but use as abov= e in food processor but
use redwine viengar and add 1 cup chopped or sli= ced cooked beets and
process until well mixed.
Recipe by: Country Living (February 1998) page 119

Posted to recipeludigest by Nesb2@aol.com on Feb 8, 1998