by RoseM
Photo by RoseM
RoseM's Notes:
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3
cooking apples
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1/4 teaspoon
ground cloves
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1/4 teaspoon
ground nutmeg
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2 teaspoons
mustard powder
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100 milliliters
port
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Peel and core the apples and then chop them into cubes (you could slice if you prefer stringy bits in your relish). Place them into a saucepan with the port and bring to the boil.
Ask the hotline about this step!Reduce the heat and simmer for 30min or until the consistency is like jam. Depending on the size of your saucepan you may need to add a bit more port if it cooks away before you have achieved the right consistency.
Ask the hotline about this step!When you have a satisfactorily jammy mixture, add the cloves, nutmeg and mustard powder and mix well. I normally add the mustard powder one teaspoon at a time and taste until the relish has the right amount of kick.
Ask the hotline about this step!Place the finished relish into a jar, ready for when you want to use it. I keep mine in the fridge for up to a week. It doesn't normally last longer than that!
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We made this last week as an accompaniment for blood sausage. I have two suggestions. Add the spices before the liquid has boiled off, to alleviate some of the powdery mouthfeel. Consider grainy mustard or homestyle mustard instead of the mustard powder. It could add a nice color and texture change.