• Save to your scrapbook
  • Save to your scrapbook

    Pineapple and Sweet Pepper Relish

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pineapple and Sweet Pepper Relish

    Make this sweet, tangy relish a couple of days before it is needed to allow the flavours to develop. It will keep for 4-5 days covered in the fridge and makes a tasty accompaniment to cold meats, and so is perfect for serving at a Boxing Day buffet.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Makes: approximately 500g


    • 1 large sweet pineapple
    • 1 small red pepper, deseeded and diced
    • 1 small Bramley cooking apple, peeled, cored and diced
    • 3 tbsp cider vinegar
    • 3 tbsp demerara sugar
    • 2.5cm piece fresh root ginger, peeled and grated
    • 1 cinnamon stick
    • 1 star anise


    1. Trim the ends of the pineapple and peel with a sharp knife to leave the flesh smooth and free from 'eyes'. Cut in half lengthways and remove and discard the core from each half. Cut into bite-sized pieces.
    2. Place the pineapple and all the remaining ingredients in a large pan and stir over a low heat until the sugar has dissolved.
    3. Bring to the boil, then cover and simmer for 5 minutes. Remove the lid and simmer for a further 10-15 minutes, stirring occasionally, until most of the liquid has evaporated.
    4. Allow to cool, then place in a bowl, removing and discarding the cinnamon stick and star anise. Cover and refrigerate until needed. Serve with slices of gammon, pork, turkey or other cold meats, and cheeses.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars