Redcurrant and Cherry Relish from A World in My Kitchen by Peter Gordon
This can be made up to a week in advance and kept in the fridge. In the Antipodes this makes a great relish to serve alongside the Christmas turkey or ham as the summer cherries will be out.
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Ingredients
- 1 clove garlic, finely chopped
- 1 bayleaf
- 3 tablespoons orange juice
- 200 g (6 ½ oz) caster sugar
- zest of 2 oranges, finely julienned
- 300 g (10 ½ oz) pitted cherries
- 300 g (10 ½ oz) redcurrants, off the stem
- 1 red chilli, finely chopped
- 150 ml (5 fl oz) red wine vinegar
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