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Cherry Honey Relish

2 1/2 cups pitted tart 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.


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