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
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
