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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!