By Karen Hart
Makes about 5 jars of 250g each
Ingredients:
5 plump garlic cloves
1 x 10cm piece of fresh ginger
2 green chilies, deseeded and chopped
1kg Granny Smith apples, peeled, cored and chopped
5 – 6 medium sized onions, chopped
500g red plums, stoned and chopped
1½ cups apple cider vinegar
1½ cups granulated sugar
1 Tbsp salt
2 tsp chopped fresh sage
1 x 10cm piece of fresh ginger
2 green chilies, deseeded and chopped
1kg Granny Smith apples, peeled, cored and chopped
5 – 6 medium sized onions, chopped
500g red plums, stoned and chopped
1½ cups apple cider vinegar
1½ cups granulated sugar
1 Tbsp salt
2 tsp chopped fresh sage
Method:
- Put all the ingredients, except the sage, in a large saucepan or preserving pan and bring to the boil.
- Stir frequently until all the sugar has dissolved.
- Bring to the boil, lower the heat and simmer for 40 – 60 minutes until it is reduced and thickened.
- Stir in the sage and continue to simmer for another 5 minutes.
- Ladle the relish into hot sterilised jars and cover with vinegar-proof seals.
Tip: This relish goes perfectly with cold meats and adds a splash of colour to any platter.
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