Cherry Relish

So have you got lots of leftovers like we do?  Ham, turkey, chicken, salads, desserts and a Heston pudding we didn't even manage to get a start on!   And mince tarts.  And nuts and chocolates by the bucketload and ... Well, you know the story.  I made cherry relish on Xmas Eve late, after rolling home somewhat the worse for wear from our neighbour's place. She is very generous with liquid refreshments, and your glass is never allowed to sit empty for more than a few seconds. (Thank you Princess Pia for a great night).  I had vague memories of what went into the relish, and as Mr Pickings and I both love tracklements, I decided to make another batch today to go with the fridge full of meats.  That is one of my fave words - tracklements. It just rolls off your tongue, doesn't it?  Like a nice chewy bit of steak. Something to relish (ha ha!), and savour.   Mmm, perhaps too much liquid refreshment?  This makes enough for 6 people, so double it for more guests.  Reduce for 5-10 minutes more if making a double quantity.

Ingredients:

300g frozen pitted cherries - if using fresh, make sure you have 300g after pitting

Zest and juice of 1 orange

1 tbs brown sugar

1.5-2 tbs white wine vinegar. (I used about 35 mls which is almost 2 Aussie tbs)

1/8 tsp ground cloves

1/4 - 1/2 tsp cinnamon depending on taste

Couple of twists of salt

6-7 twists of black pepper

Method:

Place all the ingredients into a small saucepan

Bring to the boil on a medium heat

Simmer for 15-20 minutes on a low heat, stirring every few minutes, till the liquid has reduced by half

Let it cool completely 

Mash it with a potato masher so you still have some chunky bits

Store in an air-tight container in the fridge

Will last for a few days 

Great with cold meats!

the turkeys who survived Xmas:)  (author - grassrootsgroundswell)