Relish Recipes

( Please see the sections on "Hints"  and Conversion Tables )

 Sharp tangy relishes are based on fruit and / or vegetables and usually contain vinegar and sugar, but generally not in large enough quantities to preserve the ingredients for as long as other pickles. Relishes must be kept in the refrigerator and will only keep for about a month. They add zest to hot or cold meats, curries and savory snacks. Please read the section on "Hints".

Prune Relish

3 cups (500g) pitted prunes, chopped 2 cups clear apple juice
20g butter 1 small (75g) onion, chopped
1 tablespoon dry mustard 1 tablespoon cider vinegar
2 tablespoons brandy  

    Combine the prunes and apple juice in a non metallic bowl, cover, and stand overnight.
    Melt the butter in a saucepan, add the onion, and cook until soft. Stir in the prune mixture, mustard, vinegar and brandy. Bring to the boil. Simmer, uncovered for about 25 minutes, stirring occasionally, or until mixture is thick and pulpy. Pour into hot sterilized jars and seal when cold.

Makes about 4 cups.

 

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