Redcurrant Red Onion Relish Recipes

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REDCURRANT & RED ONION RELISH



Redcurrant & red onion relish image

Fantastic with goat's cheese, sausages or cold meats

Provided by Good Food team

Categories     Condiment, Lunch, Snack, Supper

Time 55m

Yield Makes one 400g pot

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 57 calories, Fat 2 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.41 milligram of sodium

CARAMELISED REDCURRANT ONIONS



Caramelised Redcurrant Onions image

In the original recipe, these yummy onions were stuffed in a slit in a steak. I actually prefer them over the steak, or roast, or chicken, or lamb chop, or whatever. An Aussie tablespoon contains 4 teaspoons.

Provided by JustJanS

Categories     Sauces

Time 30m

Yield 1 cup caramelised onions

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
3 large onions, thinly sliced
2 garlic cloves, crushed
1 tablespoon brown sugar
1 tablespoon rosemary
2 tablespoons red wine vinegar
1/4 cup red currant jelly
salt and pepper

Steps:

  • Heat oil and butter in a medium frying pan. Add onions and garlic, cook on a low heat for 10 minutes or until lightly coloured. Stir occasionally.
  • Add the sugar, rosemary, vinegar and jelly. Cook a further 10 minutes until the onions are soft and the liquid has evaporated.
  • Season with salt and pepper and serve.
  • Will keep a few days covered in the fridge.

Nutrition Facts : Calories 696.8, Fat 25.5, SaturatedFat 9.3, Cholesterol 30.5, Sodium 127.6, Carbohydrate 120, Fiber 7.5, Sugar 75.6, Protein 4.8

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