Spiced redcurrant & red onion relish

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Spiced redcurrant & red onion relish jar and label

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 and develop. It’s meant to be really good teamed with a creamy goat’s cheese or charcuterie.

Have you tried this recipe? Let us know how you get on.

Spiced redcurrant & red onion relish

Cook Time 15 minutes
Total Time 15 minutes
Servings 450 ml

Ingredients
  

  • 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
  • 200 ml red wine vinegar I used some of our home-made blackberry vinegar
  • 140 g muscovado sugar
  • 1 tsp Chinese five spice
  • 1 tsp salt
  • 200 g redcurrants de-stalked
  •  

Instructions
 

  • 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




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