A great taste treat as a condiment with meat. In Show #110 we served it with our Buffalo Hanger Steak.

Ingredients:

2 tbsp extra virgin cold pressed olive oil

6 cups coarsely chopped sweet red onions

4 hickory smoked jalapenos, with stems & seeds, chopped (3/4 cup)

2 tbsp minced fresh garlic

2 tsp freshly ground black pepper

4 oz anchovy fillets

1/2 tsp whole cloves

2 tbsp french sea salt

2 whole medium lemons, skin & pith removed

3 cups grade "b" dark Michigan maple syrup

1 cup pure Michigan sorghum

6 cups dried tart Michigan cherries, chopped

2 qts mi organic cider vinegar or white wine vinegar

4 cups water

3/4 lb/3cups fresh horseradish, peeled & grated

Method:

Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat. Sauté for 2 to 3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, maple syrup, sorghum, dried cherries, vinegar, water, and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain. Use as needed.