- 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
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.
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.
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.