Plum and Cherry Relish

Plum and Cherry RelishMakes about 350g

350g dark-skinned red plums
350g cherries
2 shallots, finely chopped
15ml olive oil
30ml dry sherry
60ml red wine vinegar
15ml Balsamic vinegar
1 bay leaf
90g brown sugar

1. H alve and stone the plums, then roughly chop the flesh. Stone the cherries.
2. Cook the shallots gently in olive oil until soft, about 5 minutes. Add the plums and cherries, sherry, vinegars, bay leaf and sugar.
3. Slowly bring the mixture to the boil, stirring until the sugar has dissolved completely. Increase the heat and cook briskly until the relish is thick and the fruit tender, about 15 minutes.
4. R emove the bay leaf and spoon the relish into warm sterilized jars. Cover and seal.

Chef Diane Kay

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