For this recipe, I first had to get John to catch me a fresh whitefish from Torch Lake. I baked the fish and then spread the honey cherry relish over the top and broiled for just a minute or two. The recipe was easy and I liked the zing that the vinegar added to the taste. My hint would be “to avoid lumps with the cornstarch, mix water and cornstarch on their own to to make smooth and then add to mixture.”
Honey Cherry Relish
2 c. King Orchards IQF pitted tart cherries (could use fresh during season)
1/2 c. King Orchards dried cherries
1/2 c. honey
1/4 c. vinegar
1/4 c. brown sugar
1/2 t. cinnamon
1/8 t. cloves
1/2 c. chopped nuts
1 T. cornstarch
Combine all ingredients except nuts, water and cornstarch. Cook in heavy sauce pan to boil. Add nuts. Combine water and cornstarch; stir into hot mixture. Cook, stirring constantly until liquid has changed from cloudy to clear and thickened. Cool and refrigerate. Serve with pork, ham, or fish.
Recipe from “Cherry Time”, a local cherry recipe book.