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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
  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print
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.


  • 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


  • 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.
  • undefined: Lisa Featherby & Adelaide Lucas