Red onion, sour cherry and pomegranate relish

Red onion, sour cherry and pomegranate relish
  • Serves icon Serves 8
  • Time icon 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.

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

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

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. The relish will keep in an airtight jar or container somewhere cool for up
    to 1 month.

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