Note: From Donna Deane. You can serve this with grilled chicken, pork, sausages, lamb or beef.
1 pound Bing cherries, stemmed and pitted
2 teaspoons minced red onion
2 teaspoons lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon minced tarragon
Freshly ground pepper
2 tablespoons chopped yellow bell pepper
1. Pulse the cherries in a food processor until coarsely chopped, then place the chopped cherries in a medium bowl. Stir in the onion, lemon juice, balsamic vinegar and tarragon. Season with a pinch each of salt and pepper, or to taste.
2. Gently fold in the yellow pepper. Cover and let stand 15 minutes for the flavors to meld. This makes about 3 cups relish.
Each serving: 23 calories; 0 protein; 6 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 10 mg. sodium.