Serve this relish with ham, turkey, duck, chicken and pork or with a rustic terrine and crusty French bread. The relish is a little tart so if you’d prefer it sweeter, stir in 1-2 teaspoons of honey at the end of cooking. You can also substitute orange or cranberry juice for the red wine, and balsamic vinegar can be used in place of the pomegranate molasses.
INGREDIENTS
2 tablespoons olive oil
1 small red onion, finely chopped
2 teaspoons finely chopped rosemary or thyme
1 clove garlic, crushed
zest of ½ an orange
2 tablespoons pomegranate molasses
1/3 cup red wine
pinch of chilli flakes
350 grams cherries, halved and pitted
¼ cup pistachios
2 tablespoons chopped flat-leaf parsley
METHOD
Heat the olive oil in a small saucepan with the onion, rosemary, garlic and a pinch of salt. Cover and cook until the onion is soft. Add the orange zest, pomegranate molasses, red wine, chilli flakes and the cherries. Bring to the boil then simmer uncovered, stirring occasionally, for about 30 minutes until most of the liquid has reduced. Season and cool. Add the pistachios and parsley just before serving. Makes about 1¼ cups
Pantry note
Pomegranate molasses: a thick syrup produced by cooking down pomegranate juice. It is a slightly astringent, sweet-sour condiment used widely throughout the Eastern Mediterranean. Available at specialty food shops.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!