Spread, Relish & Pickle
200 g barberries picked through and washed (or use redcurrants, or cranberries)400ml water
2 tablespoons sugar
juice and grated zest of 2 limes
1 heaped teaspoon ground fennel seeds OR use a handful of fresh mint julienned
2c m knob of ginger peeled and chopped
A great make-ahead recipe that will get your festive guests oohing and aahing and trying to guess what’s in your ‘special sauce’.
Probably goes quite well with turkey.
Recipes from Sally Butcher
Put the barberries in a pan together with the water and all the other ingredients.
Bring the contents of the pan to the boil and reduce by roughly half, stirring from time to time.
Strain and press through a sieve and allow to cool.
Drizzle artistically over faloodeh (Persian noodle sorbet) or tarts, or roast meats, or anything you like really.