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

Fresh Cherry Relish
Serves: 8
[i]Makes 2 cups; each serving is about 1/4 cup.[/i]
  • 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


7 thoughts on “Fresh Cherry Relish”

  1. This looks brilliant! I am obsessed with cherries right now, and my fruit market has some really fantastic organic Rainer cherries right now too. Unfortunately they’d never make it into this relish, as I would just eat them. Hahaha…

  2. I’ve never liked cherries, but this might be good! With pork adobo, for example. And I am so happy that you’ve found an exercise something or other that you like.

  3. Hi,this sounds so interesting to me,I never thought about cherries in this way! Is it sweet or tart? Just wondering if my 6 y/o will eat it! Always interested in something new we can consume that’s healthy.Thanks 🙂

    1. It really depends on the cherries; I used rainier cherries for this batch, which are pretty sweet. It would be more tart if you used tart pie cherries. If you use sweet cherries, the pecans, rosemary and balsamic balance it nicely, so it’s not like eating dessert. It’s a great condiment.

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