Jam and Preserve Recipes
Apricot Relish
This relish is delicious mixed into plain yoghurt as a side to a hot curry
Ingredients
Apricots,
dried, ready to eat
dried, ready to eat
3lb
1.5 kg
Apples, Cooking
1lb
450 g
Onions (medium),
Peeled and chopped
Peeled and chopped
1lb
450 g
Garlic Clove,
finely chopped
finely chopped
2 each
Sugar, Soft Brown
1lb
450 g
Sultanas
8 oz
225 g
30 fl oz
750 ml
Orange, Zest and Juice,
Large, zest and juice
Large, zest and juice
2 each
Mustard,
dry powder
dry powder
1 tsp
Allspice Berries, ground
1 tsp
2 tsp
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Method
- Wash and rinse your jars and place in a warm oven to dry and sterilise
- Halve the apricots
- Peel and chop the onion and cook in a little water until soft. Drain
- Peel, core and chop the apples and garlic and place all ingredients into a
- large pan
- Bring to the boil, reduce heat and simmer until soft, stirring frequently
- until soft and even texture
- Remove from heat and ladle into hot, sterilised jars and seal immediately
- Mature for 6 weeks before using
- HINT: Try changing the spices to 1 tablespoon peppercorns plus 1
- tablespoon cardomom pods in a muslin spice bag
- This relish is delicious mixed into plain yoghurt as a side to a hot curry
How long will it take to make?
Preparation time:
15 mins
Cooking time:
30 mins
Total time:
45 mins
How much?
approx. 10-12 300g/12oz jars
Look after it
Rosie's Preserving School Workshops
Apricot Relish
