If you’ve ever had the pleasure of harvesting ripe and fragrant red or black currants, then you’ll know of the rich and spicy-sweet floral aromatics that cover your hands when picking and elevate from your picking bucket when full. This Red Currant and Onion Relish is a simple recipe that’s designed to pair with Essentials’ Panko-crumbed Mackerel Fishcakes . It is a versatile recipe that can is well suited to fish and lighter meal dishes.

Serves 2-4

There’s Red Currant and Onion Relish

2 medium red onions, peeled and finely diced
1 red capsicum, seeded and cut into small chunks
2 tbsp extra-virgin olive oil
1 long red chilli, seeded and finely chopped
2 large garlic cloves, peeled and finely chopped
1 small knob of ginger, peeled and finely chopped
200ml red wine vinegar
100g brown sugar
1 tsp five-spice powder
200g fresh or dried red currants


1. Place all ingredients into a large, heavy-based saucepan and slowly bring to the boil over a medium heat.

2. Reduce to a simmer and cook for 10-15 minutes until slightly reduced in volume and liquid becomes syrupy.

3. Remove from heat and allow to cool completely.

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