alve cherries; reserve juice for Cherry Glaze.
In a large
ix with virgin olive oil, cherry vinegar, jalapeno sauce, wine, thyme, grated
Put cherries and vinegar into a stainless steel or glass pot.
Cover and keep cool for 20 hours.
Drain off liquid and set aside.
Mash solids and put in sieve.
Add sieved liquids to original liquid.
Discard mash.
Measure juice and put in pot.
Add an equal amount of sugar.
Bring to a boil and simmer 10 minutes.
Remove and let cool.
Skim off any froth.
Seal in bottles.
For dressing:.
Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:.
Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
Place the Cherry Preserves in a sauce pan
Drain liquid from pickle jar, but RESERVE 1 cup of that liquid.
Wash the pickle jar and lid so you can reuse it later in recipe.
Put that 1 cup of reserved pickle juice into saucepan, add the sugar and white vinegar.
Bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).
Put cloves and cinnamon stick back into same pickle jar you washed.
Add pickle chunks and sauce pan of liquid.
Put lid onto jar.
Refrigerate 6 days and enjoy!
ish pie plate for this recipe (mine is 10\"x 2
owl.
Put the basil vinegar, water and salt in a
until dry.
For this recipe, I gave the figure of
ven.
Meanwhile, for the cherry relish, heat the oil in
.
Add the red wine vinegar to the pan and bring
Remove stems and seeds from cherry peppers. Slice the peppers into
ther pot place all the Vinegar ingredients bring to a boil
r metal skewer, puncture each cherry tomato with 5 to 10
ou prepare ribs for any recipe.
Place the ribs in
ngredients > ginger garlic paste and vinegar. Process until smooth. Set aside
need it for this recipe.
Rinse and dry the
he garlic, sugar and balsamic vinegar in a bowl; Stir in
ery little bit of the vinegar and olive oil.
Stash
For the cherry sauce, heat half oil and butter together in a frying pan on medium. Saute onion, garlic and Chinese five spice powder 3-4 mins, until tender. Add cherries, orange juice, sugar and vinegar, stirring until sugar dissolves. Simmer 3-4 mins, stirring, until cherries soften slightly. Season to taste.
Meanwhile, heat a large frying pan on high. Brush pork with remaining oil and season to taste. Cook 3-4 mins each side, until cooked as desired. Let rest, covered, 5 mins. Serve with cherry sauce and watercress.