Redcurrant and Red Onion Relish

by Edward Daniel
Caption of Redcurrant and Red Onion Relish. Image by Edward Daniel (c).

Redcurrant and Red Onion Relish is one of those moreish relishes. My take on relishes is that they should have enough punch but not be so overpowering – complementing dishes. I love having this Redcurrant and Red Onion Relish with a piece of vegetable on top of slice of toast. Sometimes, I just want something simple and yet nourishingly wholesome.

Caption of Redcurrant and Red Onion Relish. Image by Edward Daniel (c).
Redcurrant and Red Onion Relish is one of those moreish relishes. My take on relishes is that they should have enough punch but… Recipes Redcurrant and Red Onion Relish European #
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 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. Cook over a low heat. This should take about 10 to 15 minutes.
  3. When the onions and pepper have softened add 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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