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Photo: Charles Walton; Styling: Leslie Byars Simpson Photo by: Photo: Charles Walton; Styling: Leslie Byars Simpson

Cherry-Honey Relish

Southern Living JANUARY 1997

  • Yield: 2 1/2 cups


  • 1 (16-ounce) can pitted tart cherries in syrup, undrained
  • 1/2 cup raisins
  • 1/2 cup honey
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 cup coarsely chopped pecans, toasted


Bring first 7 ingredients to a boil in a saucepan over medium heat. Reduce heat; simmer, stirring occasionally, 10 minutes or until sugar dissolves.

Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to cherry mixture, stirring constantly.

Bring mixture to a boil over medium heat; boil, stirring constantly, 1 minute. Remove from heat; stir in pecans. Cool; store in refrigerator up to 1 week. Serve with roasted pork, turkey, chicken, or baked ham.


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Cherry-Honey Relish Recipe