Condiments are often overlooked in the American style of cooking. But the truth is, they can rescue a mediocre roast and elevate a simple braise. This relish is sour, sweet, and savory, but not overpowering, making it a universal condiment. While it works especially well on red meat such as tenderloin of beef and lamb braised in tomato sauce, give it a try on meatier cuts of fish like seared swordfish and sautéed monkfish. If you're really adventurous
Yields about a cup of relish.
- 8 ounces tart cherries
- ¼ - ½ shallot
- 10+ sprigs parsley
- ½ teaspoon fennel seeds
- 1 - 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- Salt & Pepper
- Stem and pit the cherries. Roughly chop into large pieces.
- Finely mince the shallot, add up to two tablespoons to the cherries.
- Slice the parsley a couple inches from the root, then again at the base of the leaves. Finely mince this middle stalk part (I call them the parsley tenders) and add to the cherries and shallots.
- Add the fennel seeds, 1 tablespoon vinegar, the oil, a small pinch of salt and a small pinch of pepper to the cherry mixture. Mix very well and taste for seasoning. You want it to taste sharp and ever so slightly saltier than you might normally like it.
- Refrigerate at least an hour; the flavors will improve as it sits.