Four basic fruit sauces and relishes

1 Star2 Stars3 Stars4 Stars5 Stars6 Stars7 Stars8 Stars9 Stars10 Stars (Rate recipe)
Loading ... Loading ...

Tart fruit sauces and relishes are the perfect foil to fish, poultry and pork, as they nicely offset rich flavours and oily textures. The avocado salsa, laced with the juice of a lime, works well as an accompaniment to corn snacks, but is also delicious served on the side with pork, poultry or steak. A relish is a cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple. It originated in India and has since become popular throughout the world. Examples are jams, chutneys, and the North American “relish,” a pickled cucumber jam eaten with hot dogs or hamburgers. Here you can find recipe for quick apple sauce, cranberry sauce, gooseberry relish and avocado and cumin salsa.Apple sauce

Serve with the pork. Peel, core and slice 450g cooking apples and place in a pan. Add a splash of water, 15 ml/1 tbsp caster (superfine) sugar and a few whole cloves. Cook the apples over a gentle heat, stirring occasionally, until the fruit become pulpy.

apple sauce

Quick cranberry sauce

Serve with roast chicken or turkey. Put 225 g cranberries in a pan with about 75 g light muscovado (brown) sugar, 45 ml/3 tbsp port and 45 ml/3 tbsp orange juice. Bring to the boil, then simmer, uncovered, for 10 minutes, or until the cranberries are tender. Stir occasionally to stop the fruit from sticking.

cranberry sauce

Gooseberry relish

Serve this tart relish with oily fish, such as mackerel, or fatty meat such as pork. Put 225 g fresh or frozen gooseberries in a pan with 225 g caster (superfine) sugar and 1 star anise. Add a splash of water and a little white wine if you like. Bring to the boil and simmer, uncovered, for 10 minutes, stirring occasionally, until the fruit has broken down and the texture is soft and pulpy.

goosberry relish

Avocado and cumin salsa

Serve this spicy Mexican-style salsa as an unusual accompaniment to a meat meal, or solo, with a large bowl of tortilla chips. They are the perfect shape for scooping up the chunky salsa. Peel, stone (pit) and roughly chop 1 ripe avocado. Transfer to a bowl and gently stir in 1 finely chopped fresh chilli, 15 ml/1 tbsp tasted crushed cumin seeds, 1 chopped ripe tomato, the juice of 1 lime, 45 ml/3 tbsp olive oil and 30 ml/2 tbsp chopped fresh coriander (cilantro). Season and serve.

avocado and cumin salsa