Last week we brought you a sweet, baked redcurrant recipe. This week, some more of our redcurrants are being used in a savoury preserve – spiced redcurrant & red onion relish. We’ve slightly altered a recipe we found on the BBC Good Food website.
We’ve not tried out our relish yet – we’re giving the flavours some time to steep. It’s meant to be really good teamed with a creamy goat’s cheese or charcuterie.
Spiced redcurrant & red onion relish
- 2 medium red onions, peeled & sliced into ½cm square pieces
- 2 tbsp olive oil
- 1 tbsp dried crushed chillies
- 2 large garlic cloves, chopped finely
- 1 small knob of fresh ginger, grated
- 200ml red wine vinegar (I used some of our home-made blackberry vinegar)
- 140g muscovado sugar
- 1tsp Chinese five spice
- 1 tsp salt
- 200g redcurrants, de-stalked
- In a heavy bottomed frying pan, cook the onions and dried crushed chillies in the olive oil over a medium heat until softened
- Remove from the pan and set aside
- Without washing out the pan, add the garlic and ginger with half the vinegar, bring to the boil and simmer for 2-3 minutes
- Add the cooked onion & chilli mix, sugar, Chinese five spice, salt and the remainder of the vinegar
- Bring back up to the boil then simmer for about 5 minutes until thickened
- Add the redcurrants and simmer for another 5 minutes, or until some of them have burst and the liquid has become syrupy
- Remove and pour into a sterilised, 450ml heatproof jar
- Screw the lid on tightly while still hot. Once opened, it keeps in the fridge for up to 3 weeks
There were still LOADS of apples left over after making an apple & blackberry pie a few weeks ago. I hate wasting food so had to do something with them. “I’ll make apple chutney!”, I thought.
My Cordon Bleu Preserving book contains recipes for 4 different versions of apple chutney however it was the spiced one that took my fancy (for this read, “It was the one where I already had all the ingredients in the house.”) This recipe makes a humongous amount of chutney, but it’s easily adapted if you don’t have that much fruit to preserve. It’s a steeper, the flavours mellow if the chutney is left a week or so before consuming. So far, we’ve discovered that it makes a delicious accompaniment to a cheeseboard. It really suits a creamy brie and sharp cheddar – not so much blue cheese. I’m vegetarian, but I’ve had it on good advice that it’s also very good with pork pie (Justin) and sausage rolls (Duncan). What do you recommend?
- 36 large apples - peeled, cored & sliced
- 1½lbs/680g sultanas
- 3lbs/1.4kg demerara sugar
- 4oz/115g mustard seeds
- 2 fresh chillies, sliced into rings
- 2 rounded tsps ground turmeric
- 2oz/60g ground ginger
- 1½lbs/680g onions, halved & thinly sliced
- 6 cloves garlic, peeled & crushed with salt
- 2pts/1L vinegar (I used distilled white vinegar, but you can used ordinary malt vinegar)
- Put all the ingredients into a large pan (a jam pan is ideal) and simmer for 1½-2 hours until very soft and pulpy
- Turn into sterilised jars and cover
A few tips for making successful chutneys, relishes & ketchups:
-1- Once opened a jar must be refrigerated and consumed within a week.
-2- Don't allow the vinegar to come into contact with with metal whilst in store.
-3- When preserving with vinegar, don't use copper or brass preserving pans. Use aluminium or stainless steel and only use enamelled iron pans if there are no chips to the enamel.
-4- It's important to cook chutneys and sauces thoroughly otherwise they will not keep.