CONDIMENT

1 cup balsamic vinegar
2 tablespoons olive oil
½ cup pitted and chopped Northwest fresh sweet cherries
1 tablespoon Dijon-style mustard
1 tablespoon sugar
2 teaspoons chopped fresh sage
1 teaspoon each chopped fresh rosemary and thyme
1/2 teaspoon salt
1/8 teaspoon ground pepper
1/2 cup pitted and halved Northwest fresh sweet cherries

4 cups halved and pitted Northwest fresh sweet cherries
2-1/2 cups sugar
1/2 cup light corn syrup
1/4 cup lemon juice
1 cup water
1 (1-3/4 oz.) package powdered fruit pectin

3 cups pitted Northwest fresh sweet cherries
1/2 cup each water and dry white wine
1/4 cup chopped onion
2 tablespoons each honey and lemon juice
1 small clove garlic, minced 1 teaspoon
grated lemon peel
1/4 teaspoon crushed dried red chiles
1/2 teaspoon salt

1 cup Northwest fresh sweet cherries, pitted
4 tablespoons water, divided
1/4 cup dry red wine
3 tablespoons honey
2 tablespoons red wine vinegar
1 teaspoon fresh thyme leaves
1/2 teaspoon dry mustard
salt to taste
2 teaspoons cornstarch

2 cups frozen sweet Northwest cherries
3 tablespoons orange juice
3 tablespoons red wine
1/4 cup sugar
1 tablespoon grated orange peel
1 tablespoon cold water
2 teaspoons cornstarch

1 cup frozen dark sweet Northwest cherries
1/4 cup each lemon juice and water
2 tablespoons packed brown sugar
3/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1-1/2 teaspoons cornstarch
1 tablespoon water

1 cup pitted Northwest fresh sweet cherries
2 tablespoons chopped fresh basil
2 tablespoons finely chopped green peppers
1 teaspoon lemon juice
1/4 teaspoon each Worcestershire sauce and grated lemon peel
1/8 teaspoon salt
dash bottled hot pepper sauce