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Blood plum, star anise and nebbiolo relish

Australian Gourmet Traveller Christmas recipe for blood plum, star anise and nebbiolo relish

By Lisa Featherby & Adelaide Lucas
  • Serves 6
  • 15 mins preparation
  • 20 mins cooking
Blood plum, star anise and nebbiolo relish
Blood plum, star anise and nebbiolo relish

This substantial relish with spiced fruit flavour will match any game, pork or poultry served at Christmas.

Makes about 1½ cups.

Ingredients

  • 250 ml nebbiolo (1 cup)
  • 110 gm brown sugar (½ cup)
  • 125 ml red wine vinegar (½ cup)
  • ½ red onion, thinly sliced
  • 2 star anise
  • 12 small blood plums, halved and stones removed

Method

Main
  • 1
    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.
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  • Author: Lisa Featherby & Adelaide Lucas