Redcurrant and Cherry Relish

Name: Redcurrant and Cherry Relish
Yield: Serves 6–8
Ingredients: zest of 2 oranges, finely julienned; 300 g (10 ½ oz) redcurrants, off the stem; 150 ml (5 fl oz) red wine vinegar; 300 g (10 ½ oz) pitted cherries; 200 g (6 ½ oz) caster sugar; 3 tablespoons orange juice; 1 clove garlic, finely chopped; 1 bayleaf; 1 red chilli, finely chopped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This can be made up to a week in advance and kept in the fridge. In the Antipodes this makes a great relish to serve alongside the Christmas turkey or ham as the summer cherries will be out.

Ingredients

200 g (6 ½ oz) caster sugar
3 tablespoons orange juice

Condiment
Christmas
Gluten-free
Summer
Vegan

Method

Place sugar and juice in a pan and bring to the boil; stir until sugar dissolves. Cook over a high heat until sugar caramelises, then add zest and fruit. Stir well and cook for 2 minutes. Add vinegar, chilli, garlic and bayleaf and rapidly simmer 5 minutes, until the sauce thickens. Pour into a sterilised jar and seal. Keep refrigerated.