This is just what you need to serve with sausages or to add to lamb burgers instead of the traditional Ketchup, green relish and French’s mustard. Jane provided the apples from her magnificent old tree and with a couple pink onions, it was just a matter of time before it was ready.
I sautéed four pink onions and two large apples, both peeled and sliced, in olive oil for quite a while on low heat without browning, adding 1/4 cup white wine, 1/4 cup cider vinegar, 1/2 cup water, salt, 1/2 cup golden brown sugar, 1/4 cup chopped cilantro, 1 clove minced garlic, and one tbsp couscous spices. I let that reduce, so that the liquid evaporated. Just one more step, pour the jam into jars and sterilize in the pressure cooker 10 minutes from the boil. I got four small jars and it just fit. We ate the first jar before I had a chance to take the picture…
Couscous spices are a blend of coriandre, pimento, cumin and fennel. I bought them at the Grand-marché in Aix-en-Provence.
Hi …I’m sure I would love this relish. Where could I find Coucous spices without travelling to France! Also, I don’t have a pressure cooker, so could I make this and freeze it, keeping it in the refridgerator after opening?
You can sterilize in a regular pot as well, 30 minutes after the boil should do it, or keep in the fridge for 10 days. Freezing will reduce the onion flavor.
Couscous spices might be available at some bulk stores, or you can replace the one tablespoon by: 1/8 tsp ground anise, 2 sprinkles of hot sauce, 1/2 tsp ground cumin, 1 tsp ground coriandre. ( or replace with 1/2 tsp curry paste from a Sharwoods jar available at all supermarkets)
i can think of about 500 things I would put this on.