Live Real. Eat Real.

Fresh Cherry Relish

Oi, life has been hectic lately!  Between work and college preparations and exercising at Curves in the morning (which I really enjoy) and swimming most afternoons, the gardens in the back yard and all of the “busy” summer stuff looming – canning, freezing and otherwise preserving – I sometimes wonder if I’m coming or going.  Blogging and, to a lesser extent, creative cooking have had to take a back seat.

Sorry about that.

But I’m back today with a recipe that is simple, quick, seasonal and utterly delicious.

Cherries are in season!  They’re in the top three of my favorite fruits, along with peaches and watermelon, and I just can’t get enough of them this time of year.  I’m especially fond of rainier cherries, and can’t help but buy a pound (or two) every time I find some.  Unfortunately, even I can only eat so many cherries; Beloved and The Young One are rather so-so about them and some almost always find their way into the compost bin.

This time, however, when faced with a surplus of these blushed beauties, I was determined not to let any go to waste.  So last night I as I cooked a small pork loin roast in my new Breville table-top convection oven (something else I just love), I decided to make some sort of sauce to go with it.  I’m not terribly fond of cooked cherries (unless they’re tart and in a pie or cobbler), so I decided to make a raw relish and began poking around the kitchen to see what might be a tasty combination.

Cherries pair well with nuts, particularly almonds, but I all I had were walnuts so into the mix they went with some finely diced Walla-Walla – a nice, sweet onion.  Since I’d rubbed the pork loin with rosemary and garlic, I decided to throw a little finely chopped rosemary in, along with a splash of balsamic vinegar.  When I tasted it, I knew I was on to something, so I left it to rest while I finished up the rest of the meal, then seasoned it with a little salt and pepper.

I’m telling you, it’s amazing any of it made it to anyone’s plate – it was so stinkin’ good that we were in danger of just eating it all straight out of the bowl.  I could not have been more pleased with it, and it went so well with the roast pork – it would also complement roast or grilled chicken extremely well, too.

If you don’t have rainier cherries, sweet red cherries, such as bing, will work just as well.  If you’ve got a thing for tart flavors, go ahead and use sour pie cherries – it might be interesting.

This is Whole30 compliant, as well as vegan.

Fresh Cherry Relish. Sweet, tangy and flavorful, this is the perfect topping for a summer grilled entree!

Click on the image to enlarge

5.0 from 1 reviews
Fresh Cherry Relish
Makes 2 cups; each serving is about 1/4 cup.
Serves: 8
  • 1 1/2 cups diced cherries
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped sweet onion
  • 1 1/2 teaspoons rosemary, finely chopped
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste
  1. Toss all of the cherries, walnuts, onion, rosemary and vinegar together in a medium bowl. Cover and allow to sit at room temperature for 30 minutes.
  2. Season to taste with salt and pepper before serving.
  3. Nutrition (per serving): 72 calories, 4.8g total fat, 0mg cholesterol, 1mg sodium, 114.1mg potassium, 6.9g carbohydrates, 1.3g fiber, 4.6g sugar, 1.5g protein


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