Like a classic perky French sauce aux cerises you'd serve with roast pork or duck, or freshwater fish, with added sliced peaches, paprika and allspice. Serve warm.
75g peeled carrot, pumpkin or sweet potato
75ml red wine vinegar
1 tsp honey or golden syrup
2 red onions, peeled and sliced
2 cloves garlic, peeled and sliced
50ml olive oil
1 tsp smoked paprika
1 tsp ground allspice
1 tsp ground cumin
⅛ tsp ground cloves
125g pitted cherries
125g peeled and sliced ripe peaches (or use tinned)
salt and pepper to taste
Chop the carrot and beetroot then boil until tender. Place in the blender with the vinegar, sugar and honey then puree until smooth.
Put the onions in a saucepan with the garlic, olive oil, a sprinkle of salt and about 100ml water. Put the lid on and boil hard for 5 minutes to soften the onions. Then remove the lid and cook until the water evaporates, and the onions are sizzling.
Stir in the spices and cherries, add the carrot and beet puree then cook until thick. Season with salt and pepper. At this point it can be covered and kept in a bowl in the fridge for 3-4 days.
To serve, heat the relish then serve in a bowl with the fresh peaches gently stirred through.
This recipe features as part of our Good Food Christmas feast.