Saturday, 3 September 2011

Tomato and Cranberry Relish

...or Tomato and Cranberry Chutney, if you prefer. I’ve decided to call it a ‘relish’ because it’s very slightly smoother than a chutney.

In terms of cooking, I love this time of year; it’s all about squirreling things away for the winter and having lots of nice bits and pieces to eat when the weather’s crabby and you don’t want to go out.

First off the blocks is a new addition to my preserving repertoire; the tomatoes break down during the long cooking to become really sweet and flavoursome whilst the cranberries give it a festive edge. I think it’ll be perfect for adding to a good chunk of bread and a wedge of Brie, a couple of Not Sausage Rolls or maybe a toasted sandwich (or three!)

Talking of tomatoes, I thought you might like to feast your eyes on some of our home-grown beauties. We’ve had such a good crop this year even though the weather hasn’t been great; I can’t believe we grew these stunners from the spindly little plants we put out in the garden in May.

Some people can see beauty in art, but I think I must be a philistine. However, I can see beauty in a basket of tomatoes…Does that make me weird? Yes... probably! To be honest I think there ought to be a law against anything looking this gorgeous!

150g red onions, thinly sliced
20g butter
1kg ripe tomatoes
25g garlic, peeled
25g root ginger, peeled
1 tsp cayenne
1 tsp salt
300g white sugar
300ml red wine vinegar
50g dried cranberries

Cover the tomatoes with boiling water, leave for one minute then peel, remove the cores, and chop roughly.

Put the ginger, garlic, cayenne, salt and a couple of tablespoons of the measured vinegar into a blender and blitz until slushy.

Melt the butter in a large wide pan, add the onions and sauté until softened but not coloured; add the tomatoes, garlic mixture, sugar and vinegar. Bring to the boil and simmer uncovered over a low heat for about two hours, stirring occasionally, until reduced and nicely thick. Add the cranberries for the last 15 minutes of cooking time.

Ladle into hot sterilised jars and leave for 6 – 8 weeks to mature before eating.

(I had a little taste on a spoon and can already tell this is going to be a winner!)

Makes 4 190g jars.

No comments:

Post a Comment