Cherry and Star Anise Relish
Photography by Aaron McLean.
This winter-inspired relish is amazing for a wide variety of dishes, and especially roast meals.
INGREDIENTS
1 x 400 gram tin pitted dark cherries in syrup
1 tablespoon brown sugar
1 cinnamon stick
2 whole star anise
1 teaspoon fish sauce
1 tablespoon lime juice
METHOD
Put the cherries and syrup, sugar, cinnamon and star anise into a small saucepan and bring to the boil. Simmer for 15 minutes or until most of the syrup has reduced to a thick sticky glaze on the cherries. Add the fish sauce and lime juice, adding a little more of each if needed to balance the flavours. Serve warm or at room temperature.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!