Name: Plum and red wine relish
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 1
Ingredients: 6 large (840g total) radiance plums, halved and stoned; 18.20 gm olive oil; 225g onion; 59.40 gm firmly packed brown sugar; 247.50 gm red wine; 62.50 ml red wine vinegar; 1 cinnamon stick; 2 whole cloves; 1/2 tsp whole black peppercorns; 2 cardamom pods, bruised; 2 x 5cm strips orange rind

Plum and red wine relish

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Prep Time:
10 minutes

Cook Time:
70 minutes

Total Time:
80 minutes

Pair this relish with grilled sausages, roasted lamb, or a cheese board.

Ingredients:

6 large (840g total) radiance plums, halved and stoned
18.20 gm olive oil
225g onion
59.40 gm firmly packed brown sugar
247.50 gm red wine
62.50 ml red wine vinegar
1 cinnamon stick
2 whole cloves
1/2 tsp whole black peppercorns
2 cardamom pods, bruised
2 x 5cm strips orange rind

Instructions:

Cut each plum half into three wedges, then set aside.
In a heavy-based frying pan over medium heat, heat oil until shimmering. Add onion and cook for 15 minutes, stirring occasionally, until softened and slightly caramelised.
Sprinkle in the sugar and cook while stirring for 2 minutes until the sugar dissolves. Introduce the plums and mix well. Pour in the red wine, red wine vinegar, cinnamon, cloves, peppercorns, cardamom, and orange rind. Let it come to a boil, then lower the heat and simmer, stirring occasionally, for 40 to 50 minutes until the relish thickens. Allow it to rest for 10 minutes before serving.
Remove the cinnamon stick and orange rind, and enjoy the relish immediately or store it in the fridge in an airtight container for up to four days.

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