| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 lemons
- 1 cup water
- 1/2 cup sugar
- 1 stick cinnamon
- 1 1/2 pounds frozen pitted cherries
- Kosher salt
- 1 to 2 teaspoons fresh lemon juice
Instructions
- Using a vegetable peeler or paring knife, gently peel off the rind of both lemons, being sure to not include any of the white pithy parts. Add the lemon peels, water, sugar, and the cinnamon stick to a small pot over medium heat. Bring to a boil, then reduce the heat and simmer until the lemon peels are tender and slightly translucent, about 6 to 8 minutes. Strain the lemon peels, discard the cinnamon stick and reserve the liquid in a measuring cup.
- In a food processor add the cherries, lemon peels, and a tiny pinch of salt, to taste. Pulse while slowly adding the reserved liquid, about 1/4 to 1/2 cup, until the consistency of cranberry sauce or relish is achieved. Use the remaining reserved liquid to flavor iced tea, if desired. Taste and add fresh lemon juice to balance the sweetness. Spoon the relish into a bowl, cover and refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 107 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 332 mg |
Reviews
This was wonderful and I am thinking of using the same ingredients for whole cranberries – minus the cherries of course. Thanks Sunny for your creativity.
I made this for Thanksgiving and was disappointed. It tasted okay, but the relish ended up having a gelatinous texture. Maybe it was the brand of frozen cherries…I think they were Dole. This would probably be delish using fresh cherries.
I made this for Thanksgiving and everyone loved it. Much more refreshing than cranberry sauce. I strained some of the liquid off of the relish, then refrigerated it so that it was a thicker consistency.
I thought the recipe tasted good but it did not develop the consistency of cranberry sauce. I’m going to have to use the sauce to flavor plain yogurt because I am not serving this on Thanksgiving. I guess I’ll be using canned cranberry sauce.