Thanks to the Fuss Free Foodie for her latest creation with Sandford Orchards!
Sandford Orchards Devon Red Relish
Makes 3 to 4 small Kilner jars
- 80g raisins/sultanas
- 80ml malt vinegar
- 400ml Sandford Orchards Devon Red cider
- 400g banana shallots (6), finely chopped
- 375g eating apples (3), peeled, cored and finely diced
- 120g dark muscovado sugar
- ¼ tsp powdered ginger
- ½ tsp garlic salt
- ¼ heaped tsp mixed spice
- ¼ tsp chilli flakes
- 4-5 rasps of nutmeg
- Place all the ingredients in a large pan. Bring to the boil and keep on a medium to high heat for the first 15 minutes. Stir every 5 minutes or so.
- Reduce the heat to medium and keep it bubbling away so that it starts to reduce. Keep stirring the relish every 5 minutes.
- The relish is ready when it goes darker in colour and the liquid evaporates. This should take about 45 -55 minutes. Allow the relish to cool. Serve in a pretty bowl or jar on a cheese board along with your favourite crackers.
Fuss Free tips!
- If the relish needs to reduce to a darker colour and there is no liquid left add a splash of hot water. If you wanted to make enough for just one event you could halve the recipe and it will cook in 30 minutes.
- If you wanted to store the relish for a longer period, follow your usual preserving methods or sterilize some jars by placing glass jars in an oven for 15 minutes at 150˚C/300˚F/Gas Mark 2 and boiling the lids in water. Place the relish in the jars whilst they are hot and place wax paper over the top.
Click here to watch on youtube. Alternatively, click here to have a look at other recipes by The Fuss Free Foodie involving ciders from our members!
