Roast turkey needs something sweet and, while cranberry sauce is a bit of a must, I had on hand a jar of morello cherries in syrup that went perfectly well. A good chutney is another must, especially eaten with cold turkey leftovers on bread and butter. This fruity, jammy, onion accompaniment is completely delicious and just the thing.
3 large onions, thinly sliced
4 tbsp olive oil
½ cup sultanas
½ cup currants
¼ cup orange or cumquat marmalade
1 tbsp sherry or red wine vinegar
pinch salt
In a heavy-based pot, cook the onions in the oil over a medium heat until brown and soft, stirring often. Add the other ingredients and stir. Cover with a lid. Allow to cool in the pot.
After it has cooled, stir well; all the brown tasty bits from the bottom of the pot should have loosened.
Serve as an accompaniment to the turkey - this will keep if refrigerated for several days.
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