Redcurrant and Cherry Relish


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

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.


  • 200 g (6 ½ oz) caster sugar
  • 3 tablespoons orange juice
  • zest of 2 oranges, finely julienned
  • 300 g (10 ½ oz) redcurrants, off the stem
  • 300 g (10 ½ oz) pitted cherries
  • 150 ml (5 fl oz) red wine vinegar
  • 1 red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 1 bayleaf


    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.