Redcurrant and Red Onion Relish

by Edward Daniel
Burst Redcurrant with fleshy Red Onion lightly cooked with a piquant citrus-like juniper berry clove relish served in a fiery cayenne syrup.  

Quaff on some soft silky popping appetizer that will make you zing to climax. And, voice.

Burst Redcurrant with fleshy sweet Red Onion lightly cooked with a piquant citrus-like juniper berry clove relish served in a hot fiery cayenne sugary vinegar syrup.

This will crash any belief that vegan food can’t be simple to rustle up.

Make this:

  • When you’re in a frenzy with a last-minute dinner party and want canapes that will look and taste the biz
  • When you’re wanting a light snack and can’t be bothered to spend more than 5-mins fixing a dish. Serve with vegan cream cheese and hey presto
  • When you’ve got a soiree organised and want a dish with plenty of pizzazz

Redcurrant and Red Onion Relish was inspired as a contrast to hot Indian food when younger. And, wanting a contrasting sweet-sour spicy condiment.

Incredibly easy to put together and have in reserve in the fridge until the right moment pops up.

Redcurrant and Red Onion Relish is a condiment, vegan and paleo.

Love.

Edward x

Burst Redcurrant with fleshy Red Onion lightly cooked with a piquant citrus-like juniper berry clove relish served in a fiery cayenne syrup.  
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )

Ingredients

  • 250g redcurrants
  • 2 red onions, sliced
  • 1 red pepper, sliced
  • 75g raw unrefined cane sugar
  • ½ tsp cloves
  • ½ tsp allspice
  • Pinch of cayenne
  • 150ml red wine vinegar
  • 3 juniper berries

Instructions

  1. Ground the cloves and allspice. Crush the juniper berries but ensuring they remain in one piece.
  2. Thinly slice the onions and place in a sauce pan with the sliced pepper, sugar, spices, vinegar and juniper berries. Bring to the boil and then simmer over a low heat for about 15 minutes.
  3. When the onions and pepper have softened, add in the redcurrants and continue cooking for a further 5 minutes.
  4. Switch off the heat and place into sterilised jars.
  5. Keep sealed in the fridge for up to six weeks.

 

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