Festive rhubarb and red pepper relish
|500 g||Rhubarb, washed and chopped into 1cm pieces|
|500 g||Onions, peeled and diced|
|2||Red peppers, seeds removed and finely diced|
|1 cup||Dried cranberries|
|1½ cups||Red wine vinegar|
|½ tsp||Allspice, ground|
|½ tsp||Chilli powder|
- Combine all ingredients in a large saucepan or preserving pan. Bring to the boil, then simmer until thick and pulpy - this takes up to one hour.
- Ladle into hot sterilised jar and seal well.