INGREDIENTS

INSTRUCTIONS

PREPARED FRESH HORSERADISH
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

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