Redcurrant and Cherry Relish

Preparation info
  • Serves


    • Difficulty


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.


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


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.