The Goddess absolutely adores condiments. At any given time, her fridge is bursting at the seams with such wonders. Relishes, chutneys, preserves, and pickles add something truly wonderful to sandwiches, a charcuterie platter, toast, meats or simply eat it with a spoon. Small batch preserving is a nice way to have a special and delicious assortment of condiments to enhance all sorts of good things…Pickled Bing Cherries, Spiced Peach-Pineapple Relish and Tomato Jam.
It’s so easy to prepare and it’s the time of year to preserve nature’s bounty. Combine all the ingredients in a heavy saucepan. Do not over-fill, as the mixture will expand when it boils. Stir everything together, cover and let the mixture stand for 1 hour. Give it a stir now and again. Occasionally, I’ve let it stand overnight. Place the saucepan over medium-low heat. Bring it to the simmer, and stir it occasionally, for about 35-45 minutes or until the mixture thickens. You may want to remove the whole spices, but you can also leave them in. Pour the hot mixture into jars and seal. Mixture can also be stored in the refrigerator.
That’s all she wrote! I love this with pork roast and on a cheese tray. I’m off to the kitchen, as I hear some plum tomatoes calling my name…”Oh, Goddess”!
Spiced Plum Relish
- 2 pounds pitted plums, coarsely diced
- 1 finely minced shallot
- 2 cloves garlic, chopped
- 2 tablespoons julienned fresh ginger
- 2 tablespoons ruby port (optional)
- 1/2 cup red wine vinegar
- 1 tablespoon julienned orange zest
- 1/2 cup sugar
- 2 teaspoons whole mustard seeds
- 1 teaspoon whole cumin seeds (optional)
- 1 cinnamon stick
- 3 whole cloves
- 6 whole allspice berries
- 1 small star anise (optional)
- 1/2 teaspoon kosher salt
Combine all the ingredients in a heavy saucepan. Do not over-fill, as the mixture will expand when it boils. Let stand for 1 hour, stirring occasionally.
Place the saucepan over medium-low heat. Simmer, stirring occasionally, for about 35-45 minutes or until the mixture thickens. Pour into jars and seal. Mixture can also be stored in the refrigerator.
Spiced Plum Relish Recipe©Marcia Lahens 2017. All rights reserved.