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CHERRY RELISH

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1/2 C CREME DE CASSIS OR CHERRY-FLAVORED BRANDY
  • 1/2 C WATER
  • 1/2 C SUGAR
  • 2 C DRIED TART CHERRIES
  • 3/4 C TOASTED AND CHOPPED PECANS
  • 2 T GRATED ORANGE PEEL

Details

Preparation

Step 1

STIR CREME DE CASSIS, 1/2 C WATER AND SUGAR IN HEAVY MED SAUCEPAN OVER MED HEAT UNTIL SUGAR DISSOLVES.
BRING TO A BOIL.
ADD DRIED CHERRIES.
REDUCE HEAT, COVER AND SIMMER UNTIL CHERRIES ARE PLUMP, ABOUT 5 MINUTES.
MIX IN PECANS AND ORANGE PEEL.
SEASON LIGHTLY WITH SALT.
TRANSFER TO BOWL AND COOL.
CAN BE MADE 1 WEEK AHEAD; KEEP REFRIGERATED.

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