If you are a cheese lover, no doubt you have tried the many fruit pastes that are currently very popular as accompaniments to cheese. Well today I have a new delicious alternative to add to your next cheese platter – Sweet Red Capsicum Relish. It is particularly good with soft cheeses such as brie and Camembert.
This is a new recipe I’ve made several times and several jars of will be given away as Christmas gifts. However, we have already started to consume a fair bit ourselves. Not only is the taste fantastic, the colour is such a wonderful vivid red (I hope the photo does it justice) and it brings a bright colourful cheer wherever it is served.
This recipe was inspired by one in Australian Good Food last month where it was called ‘marmalade’. When served to friends, they felt ‘relish’ was a more appropriate term, so relish it is. If you have some red capsicums on hand, there is still time to make some for Christmas presents yourself.
Sweet Red Capsicum Relish
Sweet Red Capsicum Relish
Ingredients
2kg red capsicums
1 tablespoon salt
3 cups white sugar
1 ½ cups white vinegar
Method
Deseed capsicums and cut into thin strips. Place in a colander over the sink and sprinkle with salt. Stand for 3 hours. This process draws moisture from the capsicum and softens it.
Transfer capsicum to a heavy based saucepan and add remaining ingredients. Stir over medium heat to dissolve sugar then bring to the boil. Reduce heat to low and allow mixture to simmer for 1 ½ to 2 hours, stirring occasionally. The mixture will become thick and syrupy, ensure it doesn’t stick and burn towards the end of the cooking time.
Spoon hot relish into sterilized jars and seal tightly.
The Klutzy Cook Notes
- To sterilize the jars select a suitable number of jars (makes about 3 – 3 1/2 cups). Wash the jars and lids in hot soapy water then rinse well in hot water and drain. Put the jars into a low oven (100C-120C/210F-250F) for 30 minutes. Remove the jars a few minutes before use so that they are still warm when bottling the relish.
- This relish is not only great with cheese, it can also be served with cold meats and in sandwiches.
