Summer is the perfect time for light fruit relishes, salsas and, for a little bit of a bite and depth of flavor, chutneys. I put this recipe together this morning with peaches, cherries and raspberries that were beginning to turn, compiled with dried cranberries, finely chopped red onion, fresh lime juice, chopped mint from the yard and apple cider vinegar to add a hint of acidity. I served it over grilled asparagus and a hearty white fish, but cannot wait to top off a bowl of oatmeal with the leftovers in the morning, or serve it on a rustic baguette with turkey, cream cheese, lettuce, tomato and avocado for a sophisticated twist on the traditional turkey club. This wonderful side dish is also a perfect hostess gift, prepared in rustic Mason jars and tied with a bow and the recipe. I hope you all enjoy! Bon Appetit!
Ingredients:
2 cups peaches, peeled, pitted and generously diced (approximately 2 large peaches)
2 cups raspberries, or berries in season or of your preference
1 cup cherries, pitted and chopped
1 red onion, finely chopped
2 Tablespoons raspberry jam or marmalade of your preference
1 cup Apple Cider Vinegar or red wine vinegar
2 teaspoons chopped fresh ginger
3 teaspoons red-pepper flakes
Juice of 1 lime
Salt and pepper to taste
Preparation:
Combine all of the ingredients and refrigerate for a minimum of two hours for the flavors to combine.
Yields: 6 cups
No comments:
Post a Comment