Ingredients
Make 2 jars
- 2 tbsp Olive Oil
- 5 Red Onions, sliced
- 3 cloves garlic, chopped
- 1 apple, chopped
- 1 Orange Juice & Zest
- 1 tbsp mustard seeds
- 150g Brown Sugar
- 250ml Red Wine
- 75ml Balsamic Vinegar
- 1 tsp rosemary, chopped
Method
- In a saucepan, on medium heat, warm the oil and add the onion.
- Cook, stirring for 2 minutes or so until the onions are translucent and lightly caramelised.
- Then, add the garlic, apple, orange juice and zest, mustard seed, brown sugar, red wine and balsamic vinegar, and the chopped herbs. Stir well and reduce the heat to low.
- Let the mixture simmer until the apple and onions are cooked fully, stirring occasionally, for 15-20 minutes.
- When cooked, transfer to sterilised jars and seal.
- Store for up to six months.
Tips
1. Slow-cook for real sweetness:
After the initial sauté, keep the heat low and allow the onions and apples to gently break down. Slow cooking (without rushing) develops a deep sweetness and glossy texture that defines a great relish.
2. Balance acidity and sweetness at the end:
Once the relish has finished simmering, taste it while warm. If it feels too sharp, add a spoonful of brown sugar; if too sweet, add a splash of balsamic or a squeeze of orange juice. Adjusting at the end ensures a perfectly balanced condiment.
3. Store properly for longevity:
Transfer the hot relish directly into sterilised jars and seal immediately. Proper sealing allows the relish to keep for up to six months in a cool, dark place. Once opened, refrigerate and use within a few weeks to maintain freshness.
