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Rhubarb & apple relish

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Rhubarb & apple relish
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Rhubarb & apple relish

Added by: on Apr 23rd, 2015
We have waaay too much rhubarb growing in our garden. But wait, CAN you have "too much rhubarb"? I don't think so - not when you have luscious recipes like this to use it up with! Put the relish with cheese, ham, mackerel ... you name it, it goes!
Rating:
0
Prep Time:
30 min
Cook Time:
60 min
Ready In:
90 min

Servings

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Original Recipe Yield: 200 servings (1 12 oz jar)
 

Ingredients:

  • 1 inch 250g rhubarb, chopped into chunks
  • 250 g soft dark brown sugar
  • 125 ml good quality cider vinegar (Aspall's is great)
  • 200 g inch Granny Smith apple, peeled and cut into half chunks
  • 100 g onion, chopped
  • 20 g stem or crystallised ginger, finely chopped
  • 50 g sultanas
  • 1 tsp yellow mustard seeds
  • 1/2 tsp of sea salt
  • pinch a of dried red chilli flakes - to taste
  • pinch of ground cloves
  • 1/2 tsp of allspice
  • pinch of freshly ground nutmeg
Nutrition Facts
Rhubarb & apple relish

Servings Per Recipe: 200

Amount Per Serving

Calories: 6

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 6.7 mg
  • Total Carbs: 1.6 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 1.4 g
  • Protein: 0 g
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Directions:

1

Put everything in a non-reactive saucepan. Bring to a simmer. Simmer for 1 hour - stirring regularly - until the relish is good and thick.

2

Pour into a sterilised jar (or jars), seal and leave to cool.

3

Refrigerate, the relish will keep for approximately 1 month.

Cooks' note:
Easier to make than a very easy thing - and SUCH a reward at the end of it.

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