Ideal as part of a cheese gift box, this relish is of the type that can, and should, be eaten soon after making rather than being left for months to mature. It’s delicious with the oaty biscuits, nut and cherry crackers and just about any cheese, or even cold cuts.
Dried fig relish
250g soft dried figs, roughly chopped
100g raisins, sultanas or chopped dates
2 large shallots, roughly sliced
2 small cox or other eating apples, peeled, cored and roughly diced
200g light brown muscovado sugar
250ml cider vinegar
2 tsp finely grated orange zest
1 cinnamon stick
1 bay leaf
1 Tip all the ingredients into a large saucepan; place over a low heat and stir frequently to dissolve the sugar. Bring to the boil, reduce to a simmer and continue to cook gently for about 25-30 minutes, stirring frequently, until thickened, glossy and jammy.
2 Discard the cinnamon stick and bay leaf, then season the relish and cool before packing into new, sterilised jars.
FYI: The relish can be stored in new, sterilised jars for up to 3 weeks. Once opened, store in the fridge and eat within 1 week.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
- Preparation time: 15 minutes, plus cooling
- Cooking time: 35 minutes
- Total time: 50 minutes, plus cooling
Typical values per serving:
Average user rating Based on 4 ratings
This recipe was first published in Mon Dec 01 15:39:00 GMT 2014.