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Old 08-12-2009, 08:28 PM   #1
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Redcurrant and onion relish

Redcurrant and onion relish

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

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.

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.

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.

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

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Old 08-12-2009, 08:37 PM   #2
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yummy!!
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Old 08-12-2009, 09:32 PM   #3
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I will definitely be trying this one out! Thanks JJUK!
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Old 08-13-2009, 06:43 AM   #4
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Quote:
Originally Posted by jonnyjonny_uk View Post
Redcurrant and onion relish

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

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.

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.

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.

Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.
Quote:
Originally Posted by LPBeier View Post
I will definitely be trying this one out! Thanks JJUK!
You're welcome and I hope you enjoy it

Quote:
Originally Posted by msmofet View Post
yummy!!
Indeed it is I'm going to buy some nice cheese selection this weekend to have with the rest
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