Recipes: Cherries are in season; use them in relish for grilled meat
A couple of years ago I bought a fancy cherry pitter at Sur La Table. For decades I’d been using the two I’d inherited from my mother. I loved those one-at-a-time pitters, but they disappeared. Most likely I left them behind at a cooking class. The new pitter works on 6 cherries at a time, pushing out the pits and leaving the cherries in pristine condition.
Now that they are in season, I love to showcase those irresistible pitted orbs in a relish used to spoon over grilled pork tenderloin or chicken breasts. The mix has an appealing sweet-sour flavor profile that gives pizzazz to the grilled meat.
Cherry Relish is shown spooned over grilled pork tenderloins. (Photo by Nick Koon, Orange County Register/SCNG)
Fresh Cherry Relish
Yield: 6 servings
INGREDIENTS
1 tablespoon vegetable oil
1 medium yellow onion, coarsely chopped
2 teaspoons minced orange zest (colored portion of peel)
2 cups fresh cherries, pitted
1/4 teaspoon ground cayenne pepper
1 teaspoon minced fresh rosemary leaves
1/2 cup cherry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon ground cloves
Salt to taste
DIRECTIONS
1. Heat vegetable oil in large, heavy-bottomed saucepan over medium-high heat. Add onions and cook until softened, 2 to 3 minutes. Add zest, cherries, cayenne pepper, rosemary, preserves, vinegar, and cloves. Boil on medium-high heat until thickened, stirring occasionally, 10 to 12 minutes. Season to taste with salt.
2. Spoon over grilled pork tenderloin or chicken.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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