- 1 cup cherry preserves
- 1 cup dried cherries
- 2 tablespoons cider vinegar
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1/4 cup shredded carrot
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- Cut cherries in preserves into small pieces; place preserves in a saucepan. Add the dried cherries and vinegar. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool. Stir in the remaining ingredients. Cover and refrigerate overnight. Serve with turkey or chicken. Yield: 2 cups.
Originally published as Tangy Cherry Relish in Taste of Home April/May 2003, p31
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