Black Currant & Red Onion Relish

• 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 chili, 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
• 200 grams CurrantC™ Black Currants

PREPARATION

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 currants 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.