Home
Recipes
extra virgin olive oil

Greens with vino cotto and tzatziki

Salad recipes

Greens with vino cotto and tzatziki

15 minutes

Rose harissa

Moroccan recipes

Rose harissa

15 minutes

Exotic tomato salad with ricotta fritters and tomato-seed dressing

Salad recipes

Exotic tomato salad with ricotta fritters and tomato-seed dressing

10 minutes

Juicy watermelon salad with cucumber and chilli yoghurt

Chilli recipes

Juicy watermelon salad with cucumber and chilli yoghurt

Roast cauliflower with chimichurri

Cauliflower recipes

Roast cauliflower with chimichurri

20 minutes

Exotic tomato salad

Christmas recipes

Exotic tomato salad

Roast carrots in tamarind dressing with yoghurt

Carrot recipes

Roast carrots in tamarind dressing with yoghurt

40 minutes

Festive Christmas salad

Christmas recipes

Festive Christmas salad

Red Christmas slaw

Christmas recipes

Red Christmas slaw

Brined hake with tangy pineapple-and-coconut salsa

Seafood recipes

Brined hake with tangy pineapple-and-coconut salsa

20 minutes

Smoky trout on charred toast with exotic tomato salad

Seafood recipes

Smoky trout on charred toast with exotic tomato salad

35 minutes

Cherry-and-blueberry relish

Berry recipes

Cherry-and-blueberry relish

25 minutes

Load more

Cherry-and-blueberry relish

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 T extra virgin olive oil
2 cinnamon sticks
2 cloves
1 vanilla pod, seeded
2 star anise
1 red onion, finely chopped
Salt, to taste
2 x 200 g cherries punnets, halved and stoned
2 x 120 g blueberries punnets
100 g treacle sugar
1 lemon, juiced
¾ cup red wine vinegar

Method

1. Place the olive oil, cinnamon, cloves, vanilla seeds and pod and star anise in a saucepan over a medium heat. Once fragrant, add the onion and salt, and cook until the onions are soft but not brown.

2. Add the cherries, blueberries and sugar. Stir gently, taking care not to break up the berries. Reduce the heat to low and stir in the lemon juice and red wine vinegar.

3. Cook for 15–20 minutes, allowing the berries to colour the relish but not break down completely.

Cook’s note: Cloves are the dried buds of a tropical tree. They deliver a strong flavour that permeates any dish, so use them sparingly.

Discover more festive recipes here.