Melba's Jammin' wrote:
> In article >,
> Steve Y > wrote:
>
>> Do you have a recipe ? Might still be able to get some cherries.
>>
>> Melba's Jammin' wrote:
>>
>>> Thanks. They'll be used in a Cherry Chipotle relish.
>>>
> I have several recipes.
>
> This one is the easiest:
>
>
> Cherry Chipotle Relish
>
> Recipe By: Barb Schaller 6-05
>
> Yield: ~1 cup
>
> 2 teaspoons olive oil
> 1/2 small onion finely minced (maybe 1/4 cup)
> 1 garlic clove finely minced
> 2 chipotle peppers in adobo sauce finely chopped
> 1 cup M.A. Gedney Cherry Preserves <cough>
> 1 tablespoon adobo sauce
> 1 tablespoon cider vinegar
>
> Heat the oil in a small saucepan and cook the onion and garlic in it for
> a few minutes. Add remaining ingredients, bring to a boil, then reduce
> heat and simmer for about 5 minutes. Cool before serving with roast
> meat or with a sandwich. Makes about one cup. Refrigerate leftovers.
> It packs a sneaky bite.
>
> And this is the one I reverse-engineered so it would be eligible for
> competition. It won first place.
>
>
> Cherry Chipotle Relish
>
> Recipe By: Barb Schaller - August, 2006
>
> Yield: 6-8 half pint jars
>
> 64 ounces frozen sweet cherries
> 1 can chipotle peppers in adobo sauce (La Costeña 7 oz)
> 1 1/2 cups cider vinegar
> 1/4 cup fresh lime juice
> 2 cups sugar
> 1 1/2 cups chopped onion
> 3 cloves garlic, minced
>
> Slightly thaw the cherries then slice them (thickest slice) in food
> processor.
>
> Drain, reserving juice. Chop the canned chipotles (with sauce) in food
> processor.
>
> Combine all in a heavy kettle, bring to boil, then reduce heat and
> simmer for about 30-40 minutes to thicken.
>
> Pour into 6-8 prepared half pint jars. Process in a boiling water bath
> for 15 minutes.
>
> Notes: First Place, Minnesota State Fair, 2006.Suggestions: Start
> with only half the amount of chipotles. I don't know if they vary in
> heat from can to can but when I made this after the Fair, half a can was
> quite sufficient.
>
> Re the reserved cherry juice: Make some jelly. And if I'd had sour
> cherries, I would have used those instead of the sweet cherries.
> This rocks with grilled pork or chicken.
>
> Barb Schaller
> September 15, 2006
>
> If you liquefy this and maybe add some more vinegar, it's a good mop for
> grilled meat, too.


Hmmm. I seem to be missing an essential ingredient--and it seems
like heresy to sub some other brand!

--
Jean B.