By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
165 cal · 35 min
Sweet & Tart Relish
Recipe GLPRb4079fb0ca4a2e
A vibrant Nordic-inspired relish combining sweet and tart flavors. Fresh sour cherries are gently cooked with finely diced sweet onion and aromatic sage to create a bright, herbaceous condiment. The natural tartness of the cherries balances the sweetness of the onion, while sage adds earthy complexity. Serve alongside rich meats, cheese boards, or spread on toast for a sophisticated accompaniment.
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Ingredients
1/2 medium sweet onion (Walla Walla or Vidalia), finely diced
2 cups fresh sour cherries, pitted
1/4 cup fresh sage, finely chopped
Salt to taste
Black pepper to taste
Directions
Prepare the onion by peeling away the papery outer skin. Cut the onion in half lengthwise and place the cut-side down on a cutting board. Finely dice the onion into small, uniform pieces.
Rinse the sour cherries under cool water and pat dry. Carefully pit each cherry, removing the stone completely. Reserve any cherry juices that accumulate during pitting.
Wash the fresh sage and pat it completely dry with paper towels. Stack the leaves and cut them into thin ribbons, then finely chop the ribbons into small, even pieces.
Place the diced onion in a medium saucepan and cook over medium heat, stirring occasionally, until the onion begins to soften and release its moisture, about 3–4 minutes. Do not brown the onion.
Add the pitted sour cherries and any reserved cherry juices to the pan. Stir well and bring the mixture to a gentle simmer over medium-high heat.
Once simmering, reduce heat to medium-low and continue cooking uncovered for 12–15 minutes, stirring occasionally. The cherries will begin to break down and the mixture will thicken slightly as the natural juices reduce. The relish is ready when the cherries have mostly softened and the liquid has reduced to coat the fruit.
Remove the pan from the heat and stir in the fresh chopped sage, mixing well to distribute the herb evenly throughout.
Taste the relish and season with salt and black pepper to your preference. Stir to combine.
Transfer the relish to a clean bowl or jar. Allow it to cool to room temperature before serving, or refrigerate until ready to use. The relish may be served slightly warm, at room temperature, or chilled, depending on preference.
Comments
Sour cherries are the real obstacle here: they're not a year-round staple at any major Charlotte grocer, and you'll need to hunt them down at Whole Foods or order them online, which breaks the weeknight formula. The onion, sage, salt, and pepper are trivial, and the cost per serving stays low once you find the cherries—maybe $3 to $4 per serving depending on what you pay. The stated 35 minutes is honest for a quick-cook relish if you're using fresh or thawed cherries; this isn't a long braise. It's a side dish or condiment, not a main, and it keeps well in the fridge for days, so you can make it ahead and pair it across several meals. The real fit depends on whether you cook with preserved fruit regularly or are willing to make the special trip.
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