Serve this relish with ham, turkey, duck, chicken and pork or with a rustic terrine and crusty French bread. The relish is a little tart so if you’d prefer it sweeter, stir in 1-2 teaspoons of honey at the end of cooking. You can also substitute orange or cranberry juice for the red wine, and balsamic vinegar can be used in place of the pomegranate molasses.
INGREDIENTS
2 tablespoons olive oil
1 small red onion, finely chopped
2 teaspoons finely chopped rosemary or thyme
1 clove garlic, crushed
zest of ½ an orange
2 tablespoons pomegranate molasses
1/3 cup red wine
pinch of chilli flakes
350 grams cherries, halved and pitted
¼ cup pistachios
2 tablespoons chopped flat-leaf parsley
METHOD
Heat the olive oil in a small saucepan with the onion, rosemary, garlic and a pinch of salt. Cover and cook until the onion is soft. Add the orange zest, pomegranate molasses, red wine, chilli flakes and the cherries. Bring to the boil then simmer uncovered, stirring occasionally, for about 30 minutes until most of the liquid has reduced. Season and cool. Add the pistachios and parsley just before serving. Makes about 1¼ cups
Pantry note
Pomegranate molasses: a thick syrup produced by cooking down pomegranate juice. It is a slightly astringent, sweet-sour condiment used widely throughout the Eastern Mediterranean. Available at specialty food shops.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.