Recipe: Use cherries to make this relish for grilled meat ...Middle East

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.

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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