15-Minute Blackberry Relish ?
Blackberries don’t just make good muffins. Or pancakes. Or waffles.
Fact is, they make a killer relish. Sweet, tangy and a breeze to make. Ideal for a quick weeknight meal.
Think of it as one heck of a dressing to pimp up salads (we love it with avocado and quinoa!). And of course, an ideal pairing to fish and poultry dishes near and far. Think golden roasted chicken or grilled chicken salad.
And let us not forget it’s special place in our suuuper flakey fish empanadas. Ideal.
15-Minute Blackberry Relish ? Gluten Free & Vegan
This blackberry relish is sweet, tangy and a breeze to make. It's an ideal companion to salads (think quinoa and avocado), and as a quick side to poultry and fish.
- 570 g blackberries fresh or frozen
- 90 ml white wine vinegar
- 80 g raw honey or agave nectar
- 60 g shallot very finely minced
- 1/4-1 mild green chili seeded and very finely minced
Heat up a saucepan over medium/low heat, add your vinegar and dissolve the honey in it (1 to 2 minutes). Add the shallot, chili and cherries. Lower the heat to low and simmer for 13-15 minutes, stirring every so often, until thick and syrupy.
Serve warm or at room temperature. Store refrigerated in an airtight container for up to 3 days.