Red onion, sour cherry and pomegranate relish

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.