Скачать с ютуб Red Currant Relish в хорошем качестве

Red Currant Relish

"It's not science, it's food." Mette Nielsen & Beth Dooley cook and pickle red currants (Ribes rubrum) with red onion and red peppers to create a savory & sweet relish. It's a great enhancement to poultry, pork, salmon, or rice! Or, serve it over young, fresh cheeses or whisk it into mayonnaise for a sandwich spread or dip. Purchase the book: https://www.danishmuseumstore.org/sho... Recipe: 3 tbsp olive oil 2 cups red onion, finely diced 1 1/4 cups sweet red pepper, finely diced 1/4 cup Fresno, red jalapeno, or other medium-hot red pepper, finely diced 1/4 cup minced garlic 2 tbsp. fresh ginger, finely grated 1 1/2 cups white balsamic vinegar 1 cup sugar 3 star anise 2 tsp. ground allspice 2 tsp. English hot mustard powder 2 tsp. salt 1 lb. red currants (about 4 cups) Place the oil, onion, and sweet red pepper into a 10-inch saute pan set over medium-low heat. Saute the vegetables until they are soft but not browned, about 8-10 minutes. Scrape the vegetables into a bowl, and set aside. Put the hot pepper, garlic, ginger, and 3/4 cup of the vinegar in the pan, and bring it to a boil. Cook until most of the vinegar has evaporated, about 5-8 minutes. Stir in the sauteed vegetables, the remaining 3/4 cup of vinegar, and the sugar, star anise, allspice, mustard, and salt. Taste, and adjust the seasoning. Set the pan over medium-high heat, bring to a gentle boil, and cook until the liquid begins to thicken, about 15-20 minutes. Carefully fold the currants into the mixture. Continue cooking until the currants are near bursting but still intact, another 5 minutes. The mixture should be glossy and loosely hold its shape. Remove and discard the star anise. Wash the jars, lids, and bands in hot soapy water, rinse them well, and place them upside down on a clean towel to drain. Spoon the relish into the jars, leaving a half inch of headroom to allow for expansion during freeizng. Wipe the rims with a clean wet cloth or paper towel, add the lids and bands, and finger tighten the bands. Label the jars. Cool completely and tighten the bands before storing the jars in the refrigerator or freezer. The relish pairs well with turkey, can be served over fresh, young cheeses, or whisked into mayonnaise for a spread or dip.