Red Currant Relish

Red currants are in season - I have been experimenting on how I can make a healthy relish with reduced added sugar. It is full of polyphenols and fibre which our gut microbes love. Here is the recipe and I hope you enjoy it as much as I do. If you make it, send me a picture or comment by clicking on the 'Contact us' button.

Ingredients

Serves 2-4

200g red currants

2 red onions, chopped

50g (large handful) red cabbage, sliced

1 tablespoon extra-virgin olive oil

1 teaspoon sea salt

1 whole star anise

2 tablespoons red wine

1 tablespoon apple cider vinegar

40g dried apricots, chopped

1/2 teaspoon all spice

Directions

1. Heat the oil in a saucepan and gently fry the onions for a few minutes.

2. Add the red cabbage, dried apricots, star anise, all spice, salt and cook until softened.

3. Add the red wine, apple cider vinegar and red currants.

4. Allow to bubble gently for 5 minutes, allowing excess liquid to evaporate.

5. When slightly cool, transfer to a sterilised glass jar.

NB. Relish will keep in the fridge for up to a week.