250 ml (1 cup)nebbiolo110 gm (½ cup)brown sugar125 ml (½ cup)red wine vinegar½red onion, thinly sliced2star anise12small blood plums, halved and stones removed
Combine all ingredients except plums in a saucepan and season with sea salt and freshly ground black pepper. Bring to the boil over high heat and cook for 5 minutes or until reduced by half. Add plums and cook over low heat, stirring occasionally, for 10-15 minutes or until liquid is reduced and plums are soft. Relish will keep, refrigerated, for 2 weeks.