The festive season inevitably brings us cheese. Lots, and lots of cheese. This is a good thing.
In preparation, I like to make a few accompaniments to enhance the experience. Membrillo (Quince Paste/Cheese), Pickled Onions, Piccalilli, Chutney and glorious Relishes.
I happened to have a glut of apples and a requirement for some lovely gifts for friends and family.
Job #1: Sterilise a few jars. It’s worth checking roughly how much you’re going to make to avoid cleaning too many jars.
There are a couple of methods for this. The easiest is to run them through a dishwasher on a relatively high heat. The traditional method is to give them a good wash and rinse and them lower them into a pot of boiling water for 10 minutes. Alternatively, you can pop them into an oven at 130°C for 20 minutes, but both of these methods involve juggling with hot glass. Don’t forget the lids.
Once sterilised, I use a filling funnel to avoid sticky splashes on the outside of the jars.
- 1.5 kg apples, peeled, cored and diced
- 2 medium onions, diced
- 450g sultanas
- 700ml cider vinegar
- 750g muscovado sugar
- 1 tsp yellow mustard seeds
- 2 tsp ground mixed spice
- 1 tsp ground coriander
- 1 tsp salt
Combine all of the ingredients in a preserving pan or suitably large pot.
Bring to the boil and simmer, uncovered, for 30 to 40 minutes, whilst stirring frequently. Remove from the heat once it’s nice and thick. Fill and cap your sterilised jars. Easy.
If you can resist, store your relish for at least a month before devouring, as the flavour will develop over time.