Name: Redcurrant & red onion relish
Total time: 55 min
Yield: Makes one 400g pot
Cuisine: British
Ingredients: 2 medium red onions peeled and cut into thin wedges; 1 small red pepper seeded and cut into small chunks; 2 tbsp olive oil; 1 plump red chilli seeded and chopped; 2 large garlic cloves chopped; 1 small knob fresh ginger chopped; 200ml red wine vinegar; 140g light muscovado sugar; 1 tsp five spice powder; 200g redcurrants stripped from stalks

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Redcurrant & red onion relish

Redcurrant & red onion relish

Good Food team

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Makes one 400g pot

Easy

Total time: 55 mins

Ready in about 55 mins

A star rating of 4.1 out of 5.35 ratingsRate

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Fantastic with goat's cheese, sausages or cold meats

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 medium red onions

peeled and cut into thin wedges
1 small red pepper

seeded and cut into small chunks
2 tbsp olive oil
1 plump red chilli

seeded and chopped
2 large garlic cloves

chopped
1 small knob fresh ginger

chopped
200ml red wine vinegar
140g light muscovado sugar
1 tsp five spice powder
200g redcurrants

stripped from stalks

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Nutrition: per serving (1 tablespoon)

kcal57
fat2g
saturates0g
carbs11g
sugars9g
fibre1g
protein1g
salt0.41g

low

Method

step 1

Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
step 2

Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
step 3

Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
step 4

Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.

Recipe from Good Food magazine, August 2004

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A star rating of 4.1 out of 5.35 ratings

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