In the last two years I have made 'Chutney' type relishes, but this year I have chosen a more straight forward accompaniment..no cider vinegar, no salt, no pepper, but with just a little twist of rosemary and juniper berries. Since it is so easy and quick to make, and making just a little more than needed, it makes a lovely present to give to your friends. I have posted the full recipe and technique on Mrs Mace Preserves, with links to the two relishes. Its just the time to make it now, and store in time to bring that zing of flavour and colour to the Christmas dishes.
I do like cranberry sauce,do you think something similar could be made with red currents?
ReplyDeleteThere is virtually no body to Red currants when they are cooked. There are the pips of course, which I prefer to sieve out and make a jelly from the juice. You could add other things to the jelly to give texture and interest...finely sliced kumquats, chopped oven roasted red plums, maybe even some chopped nuts. You oven roast the plums on a low heat to reduce the water content.
DeleteI love making cranberry orange relish with maple syrup - so yummy and pretty, too!
ReplyDeleteOh maple syrup, one of my favourites...do you have a favourite recipe for this. Does it still carry the maple syrup flavour?
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