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 mins
Total Time 15 minutes mins
- 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
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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
