- 1.5kg redcurrants
- 1.3kg red onions
- 6 garlic cloves
- 100g fresh ginger
- 700ml red wine vinegar
- 950 dark brown sugar
- 1 tsp salt
- 2 tsp ground allspice
- 2 tsp Urfa chilli flakes
- 2 tbsp vegetable oil
Makes about 2kg of relish – or 5-6 1lb jars
The redcurrants should be removed from the stalks and gently rinsed
Peel and dice the onions and cook gently in the oil until soft
Peel and finely chop or grate the garlic and ginger, add to the onions and cook for 5 minutes, stirring to prevent the garlic from browning
Add the red wine vinegar, sugar, salt, allspice and chill flakes, bring to the boil
Allow to boil steadily for 15 minutes, keep stirring to prevent the mixture from sticking to the bottom of the pan
Add the redcurrants, continue to boil and stir until the mixture thickens, so that when a wooden spoon is drawn through the mixture it leaves a trail that does not immediately fill with liquid (trail test)
Ladle into warm, sterilised jars and seal.
Store in a cool, dark cupboard for at least 4 weeks. Use within 12 months.
As with all recipes for relishes and chutney you can increase/decrease the amount of chilli, garlic, and ginger according to taste.
The chilli flakes can be replaced by fresh chilli.
Similarly allspice can be replaced or enhanced by other spices, such as Chinese five spice, star anise, cloves or cumin.
Depending on the amount you can either add cranberries or if you have a large quantity (over 250g) reduce the weight of redcurrants.
If using cranberries some orange zest adds a little extra to the flavour.
Based on a recipe from: Kylee Newton. The Modern Preserver. 2015. Vintage Publishing. London.