Side Dish: United States – Montana (Rocky Mountain United States) – Montana Chokecherry Relish

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 12 hrs

Total 12 hrs 20 min

Ingredients

- 3 cups (420 g) chokecherries, rinsed (fresh or frozen)
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 1/2 tsp (1.5 g) ground cinnamon
- 1/8 tsp (0.5 g) ground cloves
- 1/4 tsp (0.6 g) ground allspice
- 1/2 tsp (3 g) kosher salt
- 1 tsp (5 ml) fresh lemon juice (optional, for brightness)
- 1 tbsp (15 ml) neutral oil or melted butter (optional, to reduce foam while cooking)

Instructions

Short Description:
A sweet-tangy relish made from local chokecherries, sugar, apple cider vinegar, and warming spices — a traditional Montana accompaniment for grilled and roasted meats.

Regional Notes:
This Rocky Mountain version highlights wild Montana chokecherries and a straightforward sugar-and-spice profile that complements hearty game and beef common in the region. Unlike sweeter jellies, this relish is kept slightly chunky and tangy with apple cider vinegar to stand up to rich, savory mains.

1. Place chokecherries in a medium saucepan and add water. Bring to a gentle simmer over medium heat, stirring occasionally, and simmer until the cherries are soft and release their juices, about 10–12 minutes.
2. Working in batches if needed, press the cooked chokecherries through a fine-mesh sieve or food mill to remove pits and skins, collecting the pulp and juice in a bowl. Discard solids (the pits and skins). You should have about 2 to 2 1/2 cups of pulp/juice.
3. Return the strained pulp and juice to the saucepan. Add the granulated sugar, apple cider vinegar, cinnamon, cloves, allspice, and salt. If using, add the lemon juice and the oil or melted butter (the fat helps reduce foaming).
4. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat and simmer, stirring frequently, until the relish thickens to a chunky, spoonable consistency and coats the back of a spoon, about 12–18 minutes.
5. Taste and adjust: add a little more vinegar for tang or up to 1/4 cup (50 g) more sugar if you prefer sweeter. Remove from heat.
6. Let the relish cool slightly, then spoon into a clean jar or serving dish. Refrigerate until chilled; flavor improves after at least 12 hours. Keeps refrigerated for up to 3 weeks. For longer storage, process in a hot-water bath canner following safe canning guidelines.