Black Currant & Red Onion Relish

Fantastic with goat's cheese, sausages or cold meats
  • Type: Preserve
  • Time: 55
  • Servings: 400g pot


  • 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


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.