Red onion, sour cherry and pomegranate relish

Name: Red onion, sour cherry and pomegranate relish
Prep time: 10 min
Total time: 10 min
Yield: Serves 8
Ingredients: 3 tbsp caster sugar,; 2 tbsp pomegranate molasses; 150ml red wine vinegar; 75ml pomegranate juice; 1 tsp salt; 2 sliced red onions; 170g frozen mixed berries and cherries; 1 tsp coriander seeds; ½ tsp freshly ground pink or regular peppercorns

Easy
December 2019

Easy
December 2019

Serves 8
Hands-on time 10 min, plus at least 4 hours pickling

A super-simple vegan relish which is bursting with punchy flavours, this is the perfect side dish to add interest to any spread.

Or go for a meatier recipe with this beetroot and smoked bacon relish.

Vegan recipes

Nutrition: For 8

Calories: 65kcals
Fat: 0.2g (trace saturated)
Protein: 0.8g
Carbohydrates: 14.3g (12.5g sugars)
Fibre: 1.5g
Salt: 0.6g

Nutrition: per serving

Calories: 65kcals
Fat: 0.2g (trace saturated)
Protein: 0.8g
Carbohydrates: 14.3g (12.5g sugars)
Fibre: 1.5g
Salt: 0.6g

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Ingredients

3 tbsp caster sugar,
2 tbsp pomegranate molasses
150ml red wine vinegar
75ml pomegranate juice
1 tsp salt
2 sliced red onions
170g frozen mixed berries and cherries
1 tsp coriander seeds
½ tsp freshly ground pink or regular peppercorns

Ingredients

3 tbsp caster sugar,
2 tbsp pomegranate molasses
150ml red wine vinegar
75ml pomegranate juice
1 tsp salt
2 sliced red onions
170g frozen mixed berries and cherries
1 tsp coriander seeds
½ tsp freshly ground pink or regular peppercorns

Method

Put 3 tbsp caster sugar, 2 tbsp pomegranate molasses, 150ml red wine vinegar, 75ml pomegranate juice and 1 tsp salt in a pan over a medium-high heat and stir until the sugar is dissolved.
Put 2 sliced red onions and 170g frozen mixed berries and cherries in a heatproof bowl or large Kilner jar. Add 1 tsp coriander seeds and ½ tsp freshly ground pink or regular peppercorns.
Pour over the hot pickling liquid, then set aside for a few hours (or longer; see Make Ahead). Serve the relish in a bowl with cured meats, pâté or the cheeseboard.

Method

Put 3 tbsp caster sugar, 2 tbsp pomegranate molasses, 150ml red wine vinegar, 75ml pomegranate juice and 1 tsp salt in a pan over a medium-high heat and stir until the sugar is dissolved.
Put 2 sliced red onions and 170g frozen mixed berries and cherries in a heatproof bowl or large Kilner jar. Add 1 tsp coriander seeds and ½ tsp freshly ground pink or regular peppercorns.
Pour over the hot pickling liquid, then set aside for a few hours (or longer; see Make Ahead). Serve the relish in a bowl with cured meats, pâté or the cheeseboard.