Instructions: In a 2-quart saucepan, combine the first seven ingredients. Cook slowly, uncovered for 30 minutes. Stir in pecans.

Combine the cold water and cornstarch and gradually stir into cherry mixture. Cook, stirring constantly, until mixture thickens.

Refrigerate, freeze or can.

If Canning: Wash and sterilize 5 half-pint mason jars and lids. Pour hot cherry mixture into hot jars. Quickly wipe the glass rims clean of any spillage, and screw the lids on the jars. Carefully set into a large canner of boiling water. Bring back to boil, and process the relish for 30 minutes.

Start counting your time after the water has returned to a boil. Carefully remove the jars, being careful not to twist the ring caps at this point. Allow to completely cool. Remove the rings, test your caps to be sure they have sealed. Store in cool place. Will keep indefinitely.

This recipe yields about 5 half-pints

Yield: 5 half-pints

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