Dark-cherry Relish – We Love God!

CATEGORY	CUISINE	TAG	YIELD
Fruits	Eastern European	Fruit, Relish	4	Servings

INGREDIENTS

1		Dark sweet cherries, 16 1/2
		ounce can
1	T	Cornstarch
1/2	c	Dried tart cherries
3	T	Prepared fresh horseradish
		*** below OR
2	T	Fresh horseradish, finely
		grated PLUS
1/8	t	Salt
1/2	lb	Piece fresh horseradish
		root peeled
1/2	c	Distilled white vinegar, OR
1/2	c	White wine vinegar
1/2	t	Salt

INSTRUCTIONS

RELISH: Drain canned cherries, reserving 3/4 cup of syrup. Set drained
cherries aside.  In 1-quart saucepan, combine reserved syrup and
cornstarch until cornstarch dissolves.  Add dried cherries and heat  to
boiling over medium heat, stirring constantly.  Boil mixture 1  minute
longer and remove from heat. In food processor fittted with  chopping
blade, pulse dried cherry mixture with drained canned  cherries just
until coarsely chopped. Add horseradish: pulse just  until well mixed.
Transfer cherry relish to jar or storage  containers; cover and
refrigerate. Keeps up to 1 week. Just before  serving, spoon into
serving glass.  ***PREPARED FRESH HORSERADISH: Into large bowl, using a
sharp metal  grater, finely grate horseradish.  Or slice horseradish
crosswise  then cut slices into quarters and process in food processor
fitted  with chopping blade until finely chopped and paste-like in
consistency. Add vinegar and salt to grated horseradish; mix well.
Transfer to clean jar; cover and store in the refrigerator.  Although
it keeps up to 3 months, it loses its pungency with storage.  NOTES :
Fresh horseradish pairs with sweet and tart cherries in this  tast= y
accompaniment for ham, rost duck or chicken. ***To make BEAT
HORSERADISH, a favorite Eastern European condiment that i= s less
pungent, prepare recipe as above in food processor but use as abov= e
in food processor but use red-wine viengar and add 1 cup chopped or
sli= ced cooked beets and process until well mixed. Recipe by:  Country
Living (February 1998) page 119  Posted to recipelu-digest by
Nesb2@aol.com on Feb 8, 1998

A Message from our Provider:

“When you get to your wit’s end, you’ll find God lives there.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 64 Calories From Fat: 5 Total Fat: <1g Cholesterol: 0mg Sodium: 683.2mg Potassium: 277.7mg Carbohydrates: 16.7g Fiber: 2.9g Sugar: 8.4g Protein: 1.1g

A death by crucifixion seems to include all that pain and death can have of the horrible and ghastly – dizziness, cramp, thirst, starvation, sleeplessness, traumatic fever, shame, publicity of shame, long continuous torment, horror of anticipation, mortification of intended wounds – all intensified just up to the point at which they can be endured at all, but all stopping just short of the point which would give to the sufferer the relief of unconsciousness. The unnatural position made every movement painful; the lacerated veins and crushed tendons throbbed with incessant anguish; the wounds, inflamed by exposure, gradually gangrene; the arteries – especially at the head and stomach – became swollen and oppressed with surcharged blood, and while each variety of misery went on gradually increasing, there was added to them the intolerable pang of a burning and raging thirst, and all these physical complications caused an internal excitement and anxiety, which made the prospect of death itself – of death, the unknown enemy, at whose approach man usually shudders most – bear the aspect of a delicious and exquisite release. One thing is clear. The 1st century executions were not like the modern ones, for they did not seek a quick, painless death or the preservation of any measure of dignity for the criminal. On the contrary, they sought an agonizing torture which completely humiliated him. And it is important that we understand this, for it helps us realize the agony of Christ's death.

Frederick Farrar