REDCURRANT & RED ONION RELISH
Fantastic with goat's cheese, sausages or cold meats
Provided by Good Food team
Categories Condiment, Lunch, Snack, Supper
Time 55m
Yield Makes one 400g pot
Number Of Ingredients 10
Steps:
- Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
- Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
- Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
- Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.
Nutrition Facts : Calories 57 calories, Fat 2 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.41 milligram of sodium
CANADIAN SPICED RHUBARB AND ONION RELISH
This is one of the most published rhubarb recipes since the early 1900s. Its spicy tang and the availability of quantities of rhubarb have made it a favourite of home preservers across the country.
Provided by Olha7397
Categories Canadian
Time 1h30m
Yield 5 8 oz. jars
Number Of Ingredients 11
Steps:
- Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
- When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
- Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
- Another method is--Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
- Great Canadian Recipes Summer Berries.
Nutrition Facts : Calories 761.9, Fat 0.4, SaturatedFat 0.1, Sodium 547.4, Carbohydrate 190.5, Fiber 4, Sugar 176.3, Protein 2.2
RHUBARB, ONION, AND RAISIN CHUTNEY
Categories Condiment/Spread Onion Side Low Sodium Raisin Rhubarb Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.
RHUBARB RELISH
Use this relish to complement lamb, ham-or just about any other meat. We especially like it on cold roast beef. -Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Time 40m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.
Nutrition Facts : Calories 191 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 212mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 1g fiber), Protein 1g protein.
More about "canadian spiced rhubarb and onion relish recipes"
RHUBARB AND RED ONION RELISH - TESCO REAL FOOD
From realfood.tesco.com
TRADITIONAL NEWFOUNDLAND RHUBARB RELISH - BONITA'S KITCHEN
From bonitaskitchen.com
BEST RHUBARB AND APRICOT RELISH RECIPES | FOOD …
From foodnetwork.ca
WORLD CINNAMON BEST RECIPES : CANADIAN SPICED RHUBARB AND …
From worldbestcinnamonrecipes.blogspot.com
CANADIAN SPICED RHUBARB AND ONION RELISH RECIPE - FOOD.COM
From pinterest.com
TINA'S SPICY RHUBARB RELISH - TUI GARDEN PRODUCTS
From tuigarden.co.nz
RHUBARB RELISH - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
RHUBARB ONION JAM | BUTTON SOUP
From buttonsoup.ca
CANADIAN SPICED RHUBARB AND ONION RELISH - FOODGEEKS
From foodgeeks.com
RHUBARB RELISH | RECIPES WIKI | FANDOM
From recipes.fandom.com
SWEET RHUBARB PICKLE RELISH - STUFFEDATTHEGILLS.CA
From stuffedatthegills.ca
CANADIAN SPICED RHUBARB AND ONION RELISH RECIPE - WEBETUTORIAL
From webetutorial.com
RHUBARB & ONION RELISH - RECIPE | COOKS.COM
From cooks.com
NOME RHUBARB AND ONION RELISH RECIPE - FOOD.COM
From pinterest.ca
OUR FAVORITE CONDIMENT - RHUBARB RELISH (RECIPE INCLUDED)
From dinechartier.com
CANADIAN SPICED RHUBARB AND ONION RELISH RECIPE - FOOD.COM
From pinterest.com
6 DELICIOUS RHUBARB RECIPES FOR SPRING | CANADIAN LIVING
From canadianliving.com
SEASONED ROAST PORK SHOULDER WITH SPICED RHUBARB RELISH
From foodtolove.co.nz
RECIPE: RHUBARB-RAISIN RELISH - TORONTO LIFE
From torontolife.com
RHUBARB RELISH RECIPE IS A BREAKFAST FAVOURITE - FOOD NETWORK …
From foodnetwork.ca
RHUBARB ONION RELISH - RECIPE - COOKS.COM
From cooks.com
RHUBARB ONION RELISH RECIPE BY AMERICAN.KITCHEN | IFOOD.TV
SPICED RHUBARB RELISH WITH SEASONED PORK SHOULDER - NADIA LIM
From nadialim.com
RECIPE: CANADIAN SPICED RHUBARB AND ONION RELISH
From recipeswap.org
RHUBARD ONION RELISH - CALIFORNIA GREEK GIRL
From californiagreekgirl.com
SPICED PORK CHOPS WITH PEAR RELISH | CANADIAN LIVING
From canadianliving.com
RHUBARB AND ONION RELISH | NATURALLY SAVVY
From naturallysavvy.com
CANADIAN SPICED RHUBARB AND ONION RELISH RECIPE
From pinterest.ca
RHUBARB RELISH RECIPE | CANADIAN COWBOY COUNTRY MAGAZINE
From cowboycountrymagazine.com
SPICY RHUBARB RELISH - HOMESPUNCAFE
From homespuncafe.com
SPICED RHUBARB JAM RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY CANADIAN FOOD - SNOOKER147.COM
From snooker147.com
RHUBARB ONION RELISH RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
ROAST PORK WITH SWEET ONION-RHUBARB SAUCE RECIPE - EATINGWELL
From eatingwell.com
RHUBARB CRISP - A CANADIAN FOODIE
From acanadianfoodie.com
#time-to-make #course #cuisine #preparation #north-american #condiments-etc #canadian #garnishes #4-hours-or-less
You'll also love
Related Search