I could not resist buying these very yummy looking red currants despite the fact I was not sure what I would make with them.After much deliberation, I have decided to make Redcurrant & red onion relish, perfect with goat's cheese, sausages or  cold meats.
Redcurrant & red onion relishIngredients2 medium red onions , peeled and cut into thin wedges1 small red pepper , seeded and cut into small chunks2 tbsp olive oil1 plump red chilli , seeded and chopped2 large garlic cloves , chopped1 small knob fresh ginger , chopped200ml red wine vinegar140g light muscovado sugar1 tsp five spice powder200g redcurrants , stripped from stalks
Method1. Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.2. Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.3. Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.4. Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.bon vendredi a tous ??Leeann x 
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