sour cherry relish
- 1 tablespoon extra virgin olive oil
- 1 small brown onion, finely chopped
- 1 tablespoon thyme leaves
- 500g frozen pitted cherries
- 1 tablespoon finely grated orange rind
- ¼ cup (60ml) orange liqueur
- ⅓ cup (80ml) red wine vinegar
- 1 cup (220g) caster (superfine) sugar
- sea salt and cracked black pepper
- Place the oil in a medium saucepan over medium heat.
- Add the onion and thyme and cook for 1–2 minutes or until just golden. Add the cherries, orange rind, liqueur, vinegar, sugar, salt and pepper and stir to combine. Bring to the boil and cook for 30–35 minutes or until reduced and glossy. Allow to cool completely at room temperature. Makes 2 cups
TIP
This relish will keep refrigerated in an airtight container for up to 2 weeks. Bring to room temperature before serving.
Photography: William Meppem
© DONNA HAY GROUP
