Burst Redcurrant with fleshy sweet Red Onion lightly cooked with a piquant citrus-like juniper berry clove relish served in a hot fiery cayenne sugary vinegar syrup.
Quaff on some soft silky popping appetizer that will make you zing to climax. And, voice.
This will crash any belief that vegan food can’t be simple to rustle up.
Make this:
- When you’re in a frenzy with a last-minute dinner party and want canapes that will look and taste the biz
- When you’re wanting a light snack and can’t be bothered to spend more than 5-mins fixing a dish. Serve with vegan cream cheese and hey presto
- When you’ve got a soiree organised and want a dish with plenty of pizzazz
Redcurrant and Red Onion Relish was inspired as a contrast to hot Indian food when younger. And, wanting a contrasting sweet-sour spicy condiment.
Incredibly easy to put together and have in reserve in the fridge until the right moment pops up.
Redcurrant and Red Onion Relish is a condiment, vegan and paleo.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 250g redcurrants
- 2 red onions, sliced
- 1 red pepper, sliced
- 75g raw unrefined cane sugar
- ½ tsp cloves
- ½ tsp allspice
- Pinch of cayenne
- 150ml red wine vinegar
- 3 juniper berries
Instructions
- Ground the cloves and allspice. Crush the juniper berries but ensuring they remain in one piece.
- Thinly slice the onions and place in a sauce pan with the sliced pepper, sugar, spices, vinegar and juniper berries. Bring to the boil and then simmer over a low heat for about 15 minutes.
- When the onions and pepper have softened, add in the redcurrants and continue cooking for a further 5 minutes.
- Switch off the heat and place into sterilised jars.
- Keep sealed in the fridge for up to six weeks.
