Festive rhubarb and red pepper relish
7/1/2007
Ingredients
| 500 g | Rhubarb, washed and chopped into 1cm pieces |
| 500 g | Onions, peeled and diced |
| 2 | Red peppers, seeds removed and finely diced |
| 3 cm | Ginger |
| 1 cup | Dried cranberries |
| 1½ cups | Red wine vinegar |
| 3 cups | Sugar |
| ½ tsp | Allspice, ground |
| ½ tsp | Chilli powder |
| 1 tbsp | Salt |
Directions
- 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.
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