Caramelised Fennel & Onion Relish

Processing: Boiling Water Canner 10mins
Storage: 12 months +
Yield: 8 x cups per batch
          
Finely sliced, caramelised fennel and onion in a red wine and balsamic vinegar relish. Delicious in sandwiches, toppings for crackers with cream cheese (or brie) or something special for homemade pizza ....
    
Ingredients:
8 cups finely sliced fennel bulbs (washed, trimmed, cores removed)
4 cups finely sliced onions (any variety)
1 cup brown sugar
6 cups red wine
1 cup balsamic vinegar
salt
pepper
    
Slice onions and fennel, cook down and caramelise.
Peel onions, discard skins. Cut in half then thinly slice, or use a mandolin. Trim fennel, removing cores. Place into a large, deep pan with the brown sugar. Cook on medium for approximately 20 minutes so they release their juices and caramelise.

Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes while the onions and fennel cook.
   
Add other ingredients.
Stir in the red wine and balsamic vinegar into the pan, bring to a boil and then simmer for a further 10-15 minutes until the liquid has mostly evaporated, concentrating the flavour of the relish. Season with salt and pepper at the end.
    
Prepare lids.
While you are cooking the onion and fennel down, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the preserve and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
    
Ladle hot relish into hot jars.
Immediately spoon hot relish into hot jars, leaving a 1/2 inch (1cm) headspace. Remove bubbles, wipe rims and seal.
     
Boiling water canner processing.
Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
    
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.       
For more photos of this recipe, visit HERE

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