A new redcurrant recipe

I harvested most of the redcurrants today. They have been fabulous this year in the garden but not at the allotment. Another of the strange differences in microclimate between my two growing spaces.

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I remembered making some less than successful redcurrant relish last year but couldn’t remember where I found the recipe – just checked, it was a link on the blog – here , but I didn’t think of looking on my own blog! Instead I ploughed through my various recipe books, failing to find a suitable recipe, and so decided to adapt one for red pepper relish instead. Let’s hope it works. Here is the revised version:

Redcurrant relish

  • 1 kg redcurrants
  • 375ml vinegar
  • 1 tsp mustard seeds
  • 2 medium onions (or one monster onion from the allotment)
  • 4 gloves of garlic
  • a teaspoon of grated fresh ginger
  • 2 apples
  • 1 tsp of black peppercorns
  • 230g sugar
  1. Slice the onions finely and chop the garlic and apples into small pieces
  2. Put the onions, garlic, ginger, apples, and peppercorns in a pan with the vinegar
  3. Simmer for about 20 mins
  4. Add the redcurrants
  5. Simmer for a further 10 mins or so
  6. Add the sugar
  7. Simmer for about an hour until the mixture is thick
  8. Remove the peppercorns, which will float to the top
  9. Pour the mixture into warm, sterilised jars

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The redcurrants, onion and apple were all from the garden or allotment. The apples were a couple of the windfalls from the amazing Howgate Wonder tree. When they are mature they will be the size of grapefruits but today these were perfectly big enough for this recipe.

There are a couple of things that didn’t quite go right with this recipe. First of all I’m not sure I weighed the redcurrants properly and secondly I did not follow the recipe when it came to the peppercorns – you are supposed to put them in a muslin bag and remove it when you pot up the relish. I couldn’t be bothered with this but discovered the cunning trick of just removing the peppercorns at the end – only I had rather more than the recommended teaspoonful:

20190801_211924It just goes to show that precision is not necessary when it comes to cooking – not in my house anyway. The relish should keep so I’ve filed it away for festive use in the dark days of winter.

In the meantime, we had summer again today and I spotted butterflies all over the buddleia and lavender in the front garden:

5 thoughts on “A new redcurrant recipe

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