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    Pineapple and Sweet Pepper Relish

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    *mandatory

    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

    Ingredients

    • 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

    Method

    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.

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