Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Beetroot queen on November 25, 2008, 20:53
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Not sure where I got this recipe, but I wnat to try it tomorrow but I want some advice on where I can skip the nuts as I dont like nuts much
:?
Planning on doing it tomorrow so all help would be lovely
Ingredients
500g red cabbage, finely sliced
300g cooking apple, finely grated
250g cooked, peeled Chestnuts, halved
1 tbsp finely chopped ginger root
3 garlic cloves, finely chopped
1 tsp red chilli powder, or paprika
1 tsp ground turmeric
1 cinnamon stick
250g brown preserving sugar
400ml red wine vinegar
1. Put all the ingredients together in a large heavy-based pan and bring the mixture to the boil. Reduce the heat and simmer for 40-50 minutes until the relish thickens.
2. Transfer the relish to warm dry jars and top with airtight lids. Label and leave to mature in a cool dark place for about a week before using.
3. Store for 6 months unopened. Once opened, store in the fridge and consume within 10 days.