Cherry pitting is an art. Buy a pitter for the sweet cherries and, if you want, watch TV while you do it. You can pit tart cherries with a pitter or, if they're soft, by squeezing them with your fingers.
This recipe is perfect for grilled chicken, venison or bison burgers. It makes a good hostess gift and is excellent as a condiment with cheese. Keep in the refrigerator for a month or make it in larger quantities and freeze. You can triple the recipe easily.
- 1/4 cup red wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoons granulated sugar
- 1 2-inch cinnamon stick
- 1 star anise
- 2 cups pitted sweet cherries
Combine wine, vinegars, sugar, cinnamon stick and star anise in pot. Bring to a boil over medium heat.
Add cherries and simmer for 5 minutes or until cherries are soft and flavourful. Remove from heat and cool.
Transfer relish to a jar, pouring over any liquid until it reaches the top of the jar. Let sit at room temperature overnight. Refrigerate. Makes 1 cup.