Cherries are everywhere right now! Roadside stands, farmers’ markets and groceries, small and large are all offering dark Bings and bright Queen Annes. We have several trees up here at The Peak, but unfortunately it looks like I am growing cherry pits!!! NO fruit because the birds gobble them up. When I lived in Portland, Oregon, I had a roommate who had an uncle who owned a cherry farm at The Dalles which is located along the Columbia River. We drove over one day and spent many hours up on ladders picking cherries. After we brought our bounty home we proceeded to pit them(and we really had a LOT of cherries!) So, we recruited friends to help. One of her friends came by to pit cherries and drink wine. That was the first time that I met my future husband, Freddy. I make this recipe every year, nostalgic of that meeting…and, it is also a great recipe! (we have been married almost 29 years).
makes about 3 cups
. 1/2 pound apricots, pitted and diced
. 1 pound dark red cherries, pitted
. 1 cup sugar
. 1/2 cup golden raisins or dried cherries for a very intense cherry flavor
. 3/4 cup apple cider vinegar
. 1 small onion, diced
. 1 teaspoon curry powder
. 1 teaspoon red pepper flakes
. 1 cup slivered almonds
. 1 tablespoon fresh lemon juice
1. In a heavy bottomed pot on medium heat, cook the cherries with the sugar.
2. As the cherries start to break up, add the diced apricots, raisins, vinegar, lemon juice and onion. Stir to combine. If the mix is too thick add a little water. Cook until the fruit breaks down and the onions are cooked. (about 10 minutes)
3. Add the curry powder, red pepper flakes and slivered almonds.
4. Simmer on low heat for about 20 minutes.
5. Cool and serve.
NOTE: this recipe can be made in larger amounts and canned and processed for your pantry.