Cherry Chipotle Relish

Melba's Jammin' wrote on 26 Aug 2005 in rec.food.cooking

Quoted message said:

Just put this on my website, too. I used two canned chipotles for
the second time around (I'd used a couple dried ones the first time
around several months ago.) I prefer the canned.

8/26/05 Cherry Chipotle Relish
---------------------------------------------------------------------
--- August 26, 2005

Cherry Chipotle Relish
Recipe by Barb Schaller, 2004 Minnesota State Fair Prestigious
Processor of the Pantry and Gedney State Fair Jam Lady
©Barbara Schaller 2005

1 chipotle pepper canned in adobo sauce (there are several in a
6-ounce can)
1 small onion (about 1/3 cup chopped onion (not too finely cut, but
not chunks, either)
1 clove garlic
1/4 cup cider vinegar
1 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)

In food processor workbowl, chop the chipotle pepper, the onion, and
the garlic. Maybe 5-10 pulses.

In a small sauce pan, combine the onion mixture with the cider
vinegar, bring to boil then stir in the State Fair Cherry Preserves.
Let cool before serving with your favorite grilled meat or cheese.
If it's too spicy for your taste, add more Cherry Preserves and
vinegar until of desired taste and consistency. It will thicken on
cooling.

Note: This can be rather spicy -- one of those things that's spicy
but you can't stop eating it! You can adjust the heat with more
preserves.

I hope you love it as much as I do.

Dobru' chut'!

Thanks for looking.

-Barb Schaller
Burnsville, Minnesota

This works idea works well with most any jam.
I adda little nutmeg.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Melba's Jammin said:

Just put this on my website, too. I used two canned chipotles for the
second time around (I'd used a couple dried ones the first time around
several months ago.) I prefer the canned.

8/26/05 Cherry Chipotle Relish
------------------------------------------------------------------------
August 26, 2005

Cherry Chipotle Relish
Recipe by Barb Schaller, 2004 Minnesota State Fair Prestigious Processor
of the Pantry and Gedney State Fair Jam Lady
©Barbara Schaller 2005

<recipe snippage>

For those of us not blessed enough to have access to the State Fair
Gedney's Goodies, could you propose a reasonable substitute for the
cherry preserves? Or should I just go for the gold and use up my
Peach Melba Jammies (for the brownies) and change the name of the
brownies? Or should I just sit in a corner and pout? (I do this very
well.)

Next time I see you, and there WILL be a next time (promise, not a
threat), I'm gonna git you to sign one of those jars! It's just not
good enough to have that angel face looking at me from the label, I
need an autograph :0)

TammyM, sucking up again

In article <[email hidden]>, [email hidden]

(TammyM) said:

Melba's Jammin said:

Just put this on my website, too. I used two canned chipotles for the
second time around (I'd used a couple dried ones the first time around
several months ago.) I prefer the canned.

8/26/05 Cherry Chipotle Relish
------------------------------------------------------------------------
August 26, 2005

Cherry Chipotle Relish
Recipe by Barb Schaller, 2004 Minnesota State Fair Prestigious Processor
of the Pantry and Gedney State Fair Jam Lady
©Barbara Schaller 2005

<recipe snippage>

For those of us not blessed enough to have access to the State Fair
Gedney's Goodies, could you propose a reasonable substitute for the
cherry preserves? Or should I just go for the gold and use up my
Peach Melba Jammies (for the brownies) and change the name of the
brownies? Or should I just sit in a corner and pout? (I do this very
well.)

Next time I see you, and there WILL be a next time (promise, not a
threat), I'm gonna git you to sign one of those jars! It's just not
good enough to have that angel face looking at me from the label, I
need an autograph :0)

TammyM, sucking up again

Show me the money. I'm happy to pick some up and ship it as long as its
understood that it's not cheap to mail a 1# jar.
As far as a substitute, ye gods, Tammy, use up that Peach Rapberry jam!
It's got to be an awful color by now. BTW, I have certainly used the PR
jam in the brownies, though I've always swirled a few dollops through
the usual batter, rather than mixing it into the batter as I did with
these. Your call.
For the relish, try some goormet shop (TJ?) or the highbuck supermarket
-- I'm thinking there's cherry preserves out there. I will say that the
Gedney product is chock full of fruit bits -- not puree with a couple
bits here and there.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe

Melba's Jammin said:

8/26/05 Cherry Chipotle Relish

thank you dahlin'

🙂

Melba's Jammin said:

1 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)

Shoots! I just read this part - I don't have any on hand.

Mr Libido Incognito said:

This works idea works well with most any jam.

Thanks, I've never thought about doing that. Wow, I bet Sandra Lee
will like that idea!

Quoted message said:

I adda little nutmeg.

I'd substitute allspice because I hate nutmeg, even a little of it.

Melba's Jammin said:

I hope you love it as much as I do.

I had to eat two Tums just reading the recipe!

Quoted message said:

Dobru' chut'!

Is that old world for Bubba the Hut?

nb ....feelin' drunk n' ornery 😉

In article <[email hidden]>, notbob

Quoted message said:

Melba's Jammin said:

Dobru' chut'!

Is that old world for Bubba the Hut?

nb ....feelin' drunk n' ornery 😉

Close enough!
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe

Melba's Jammin said:

In article <[email hidden]>, [email hidden]

(TammyM) said:

Melba's Jammin said:

Just put this on my website, too. I used two canned chipotles for the
second time around (I'd used a couple dried ones the first time around
several months ago.) I prefer the canned.

8/26/05 Cherry Chipotle Relish
------------------------------------------------------------------------
August 26, 2005

Cherry Chipotle Relish
Recipe by Barb Schaller, 2004 Minnesota State Fair Prestigious Processor
of the Pantry and Gedney State Fair Jam Lady
©Barbara Schaller 2005

<recipe snippage>

For those of us not blessed enough to have access to the State Fair
Gedney's Goodies, could you propose a reasonable substitute for the
cherry preserves? Or should I just go for the gold and use up my
Peach Melba Jammies (for the brownies) and change the name of the
brownies? Or should I just sit in a corner and pout? (I do this very
well.)

Next time I see you, and there WILL be a next time (promise, not a
threat), I'm gonna git you to sign one of those jars! It's just not
good enough to have that angel face looking at me from the label, I
need an autograph :0)

TammyM, sucking up again

Show me the money. I'm happy to pick some up and ship it as long as its
understood that it's not cheap to mail a 1# jar.

Appreciate the offer, dollface. But what kinda cheapass company is
Gedneys to not have a web site where us po' folk Californicators can
buy it off the web rawther than bother our Meen-a-SOTE-an frinds?

Quoted message said:

As far as a substitute, ye gods, Tammy, use up that Peach Rapberry jam!
It's got to be an awful color by now.

ALRIGHT, ALREADY, stop yellin' at me about the !*#$*!&#$!&* PR
jam!!!!! I was saving it for posterior. Posterity. Whatever. Is it
my sparklingly creative imagination or are you getting cranky in your
old .... um ... in your advancing ... golden ... ermmmm ... in your
AARP years? <ducking and running FAST!!!!!!!!!!!!!!> <speedy little
whippersnapper that I am :->😉

Quoted message said:

BTW, I have certainly used the PR
jam in the brownies, though I've always swirled a few dollops through
the usual batter, rather than mixing it into the batter as I did with
these. Your call.

I'll give it a shot and feed it to the lads next door. If they
survive, I'll make some for my work folk. "-)

Quoted message said:

For the relish, try some goormet shop (TJ?) or the highbuck supermarket
-- I'm thinking there's cherry preserves out there. I will say that the
Gedney product is chock full of fruit bits -- not puree with a couple
bits here and there.

Now this is going to sound dorky, so remember that I'm not of the
preserving persuasion (tm), but what kinda cherries might one use to
make cherry preserves? Could one use frozen cherries? Or Bings which
are the most common kinda cherry in these parts that I've seen. Even
though I'm not of the PP, I might just give it a shot next year....
One nevuh knows....

Quoted message said:

-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe

TammyM

In article <[email hidden]>, [email hidden]
(TammyM) wrote:
(snippage)

Quoted message said:

Quoted message said:

Show me the money. I'm happy to pick some up and ship it as long as its
understood that it's not cheap to mail a 1# jar.

Appreciate the offer, dollface. But what kinda cheapass company is
Gedneys to not have a web site where us po' folk Californicators can
buy it off the web rawther than bother our Meen-a-SOTE-an frinds?

Ask them. they've got a website: gedneypickle.com

Quoted message said:

Quoted message said:

As far as a substitute, ye gods, Tammy, use up that Peach Rapberry jam!
It's got to be an awful color by now.

ALRIGHT, ALREADY, stop yellin' at me about the !*#$*!&#$!&* PR
jam!!!!! I was saving it for posterior. Posterity. Whatever. Is it
my sparklingly creative imagination or are you getting cranky in your
old .... um ... in your advancing ... golden ... ermmmm ... in your
AARP years? <ducking and running FAST!!!!!!!!!!!!!!> <speedy little
whippersnapper that I am :->😉

Nope, it's not your imagination. I've always been temperamental and
moody (A true Cancer). Besides that, my sister died yesterday and I've
got a wicked schedule this week.

Quoted message said:

Now this is going to sound dorky, so remember that I'm not of the
preserving persuasion (tm), but what kinda cherries might one use to
make cherry preserves? Could one use frozen cherries? Or Bings which
are the most common kinda cherry in these parts that I've seen. Even
though I'm not of the PP, I might just give it a shot next year....
One nevuh knows....

I use sour cherries (frozen) from Door County, Wisconsin. It's their
specialty. The Blue Ribbon Cherry Amaretto Jam was made with those and
with a bag of Dole frozen Bings.

Try this.

* Exported from MasterCook Mac *

Cherry Almond Jam

Recipe By : Posted to rec.food.cooking by Barb Schaller, 8/28/05.
Serving Size : 6 Preparation Time :0:00
Categories : Canning, Preserves, Etc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bags frozen sweet cherries, 12 oz. each -- thawed
and drained
3/4 cup almond liqueur (Amaretto)
3 tablespoons lemon juice
1 package Ball Fruit Jell Pectin (powder)
4 1/2 cups sugar

Prepare jars and lids according to mfgrs. instructions.

Finely chop cherries.

Combine cherries, almond liqueur and lemon juice in a large saucepot.
Stir in pectin. Bring to a boil tirring frequently.

Add sugar, stirring until dissolved. Return to a rolling boil. Boil
hard 1 minute, stirring constantly.

Remove from heat. Skim foam if necessary. Carefully ladle hot jam into
hot jars, leaving 1/4 inch headspace.

Wipe jar rim clean and seal appropriately, screwing ring until just
fingertip tight.

Process 10 minutes in a bwb.

- - - - - - - - - - - - - - - - - -
NOTES : From Homecanning.com website 7/2/02.

_____

Quoted message said:

TammyM

--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

Nope, it's not your imagination. I've always been temperamental and
moody (A true Cancer).

Something wrong with that, hmmm??

Quoted message said:

Besides that, my sister died yesterday and I've
got a wicked schedule this week.

I'm very sorry to hear about your sister. Condolences.

nancy

In article <[email hidden]>, [email hidden]

(TammyM) said:

Quoted message said:

For the relish, try some goormet shop (TJ?) or the highbuck supermarket
-- I'm thinking there's cherry preserves out there. I will say that the
Gedney product is chock full of fruit bits -- not puree with a couple
bits here and there.

Now this is going to sound dorky, so remember that I'm not of the
preserving persuasion (tm), but what kinda cherries might one use to
make cherry preserves? Could one use frozen cherries? Or Bings which
are the most common kinda cherry in these parts that I've seen. Even
though I'm not of the PP, I might just give it a shot next year....
One nevuh knows....

Quoted message said:

-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added 8/27/05.

TammyM

Hey, Girlie, I had my threads mixed up. I posted the cherry jam recipe
thinking you wanted it for the brownies. This might give you a jumping
off place as far as proportions go.

Pay attention: Go ahead and laugh at me, but for a chipotle relish, in
the recipe below LEAVE OUT the raisins spices, nuts, and cornstarch
slurry; and ADD a chipotle in adobo sauce (maybe use two) and maybe
1/2-3/4 cup chopped onion and a minced clove of garlic. Chop the
chipotle/s first. You could chop the cherries or not. If, when you're
all done with it, it's too soupy, strain it and reduce the liquid then
mix it back with the relish. Just some thoughts that should come at
least close to working.

* Exported from MasterCook Mac *

Cherry Honey Relish

Recipe By : posted to r.f.cooking by Barb Schaller, 8/2/505
Serving Size : Preparation Time :0:00
Categories : Relish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups pitted [censored] cherries
1/2 cup raisins
1/2 cup honey
1/4 cup white vinegar
1/3 cup light brown sugar -- packed
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp salt
1/2 cup pecans -- coarsely chopped
1 Tblsp cornstarch
1 Tblsp Cold Water

In a 2-quart saucepan, combine the first seven ingredients. Cook
slowly, uncovered for 30 minutes. Stir in pecans.

Combine the cold water and cornstarch and gradually stir into cherry
mixture. Cook, stirring constantly, until mixture thickens.

Makes 2-1/2 cups, or 5 half-pints

Refrigerate, freeze or can.

If Canning:

Wash and sterilize 5 half-pint mason jars and lids. Pour hot cherry
mixture into hot jars. Quickly wipe the glass rims clean of any
spillage, and screw the lids on the jars. Carefully set into a large
canner of boiling water. Bring back to boil, and process the relish for
30 minutes. Start counting your time after the water has returned to a
boil. Carefully remove the jars, being careful not to twist the ring
caps at this point. Allow to completely cool. Remove the rings, test
your caps to be sure they have sealed. Store in cool place. Will keep
indefinitely.

- - - - - - - - - - - - - - - - - -

NOTES : Looks like I got this from rec.food.cooking, 4 Aug 1996 - don't
know who posted it then. I've another similar recipe without the
cornstarch. Gack.

_____
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

Melba's Jammin said:

In article <[email hidden]>, [email hidden]
(TammyM) wrote:
(snippage)

y, use up that Peach Rapberry jam!

Quoted message said:

Quoted message said:

Quoted message said:

It's got to be an awful color by now.

ALRIGHT, ALREADY, stop yellin' at me about the !*#$*!&#$!&* PR
jam!!!!! I was saving it for posterior. Posterity. Whatever. Is it
my sparklingly creative imagination or are you getting cranky in your
old .... um ... in your advancing ... golden ... ermmmm ... in your
AARP years? <ducking and running FAST!!!!!!!!!!!!!!> <speedy little
whippersnapper that I am :->😉

Nope, it's not your imagination. I've always been temperamental and
moody (A true Cancer). Besides that, my sister died yesterday and I've
got a wicked schedule this week.

Barbara, I am sorry to hear of your terrible loss. Marcel joins me
in expressing our deepest sympathy to you and the rest of your family
on the death of your sister, Anne. Love, Margaret and Marcel