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Author Notes: I adapted this recipe from one for Quince relish by Silvena Rowe in her cookbook 'Purple Citrus & Sweet Perfume' because I couldn't get hold of quinces. It's good with lamb but equally nice with cheese and crackers. —RoseM
Serves one small jar
- 3 cooking apples
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 teaspoons mustard powder
- 100 milliliters port
- Peel and core the apples and then chop them into cubes (you could slice if you prefer stringy bits in your relish). Place them into a saucepan with the port and bring to the boil.
- Reduce the heat and simmer for 30min or until the consistency is like jam. Depending on the size of your saucepan you may need to add a bit more port if it cooks away before you have achieved the right consistency.
- When you have a satisfactorily jammy mixture, add the cloves, nutmeg and mustard powder and mix well. I normally add the mustard powder one teaspoon at a time and taste until the relish has the right amount of kick.
- Place the finished relish into a jar, ready for when you want to use it. I keep mine in the fridge for up to a week. It doesn't normally last longer than that!
- This recipe was entered in the contest for Your Best Condiment
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