Prize-winning Caramelized Onion & Cherry Relish

Contributed By: risnwthhim
Package of Tofurky

I'm always interested in trying new vegetarian foods and recipes and recently prepared a Tofurky w/ all the trimmings for dinner. Included w/ the package directions was a recipe submitted by Sally Sibthorpe which won the Tofurky Roast Cooking Contest.

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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Holiday: Thanksgiving
Meal Type: Sauces

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Ingredients

2 tablespoons Olive oil
1 Large onion, sliced very thin
1 cup Dried cherries
2 tablespoons Brown sugar
2 tablespoons Balsamic vinegar
2 teaspoons Dijon mustard
4 tablespoons Apple cider

Preparation

Preheat oven to 350 degrees for Tofurky or to appropriate temperature for any meat you might wish to roast.

While oven is warming, heat olive oil on medium heat in a large skillet.

Add onion, cherries, brown sugar and vinegar and cook, stirring occasionally, until onions are soft.

Stir in mustard and apple cider, and simmer for two more minutes.

That's all there is to it! Follow instructions below to use this with a roast.

Place your prepared roast on large sheet of heavy-duty aluminum foil inside a roasting pan and spoon the onion-cherry relish over the top of the roast.

Wrap roast snugly with the foil and position on center rack of oven. (IMPORTANT: Roast in oven for appropriate time and temperature for the particular type and size of roast you have chosen. Please refer to your basic cookbook for roasting times for chicken, turkey, pork, etc.)

10 minutes before your cooking time is completed, uncover roast and let it continue to roast uncovered for the remaining time.

To serve, slice roast and serve with some of the relish served over it or on the side.

Cook's Notes

I happened to have all the ingredients on hand, but you could substitute dried cranberries, chopped dried apricots, or any other dried fruit for the dried cherries and it would still be very tasty. Apple or some other juice could be substituted easily for the apple cider. I quickly discovered that this relish was so delicious that it would go great w/ any kind of meat roast, as well, especially pork or poultry.