Australian Gourmet Traveller Christmas recipe for blood plum, star anise and nebbiolo relish
Jan 10, 2008 4:33am
By Lisa Featherby & Adelaide Lucas
15 mins preparation
20 mins cooking
This substantial relish with spiced fruit flavour will match any game, pork or poultry served at Christmas.
Makes about 1½ cups.
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
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.