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Orange-pepper relish

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Ingredients for 4 servings:

  • 4 oranges
  • 500 g onion(s)
  • 1 bell pepper(s), red
  • 1 bell pepper(s), green
  • 250 ml white wine vinegar, mild
  • 250 ml juice, blood orange
  • 3 tbsp orange peel, grated
  • 3 tbsp mustard
  • 150 g brown sugar
  • 1 bunch lemon balm
  • 150 ml sherry, sweet
  • 1 pinch(s) of cayenne pepper
  • some salt and pepper to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious with poultry and fish

Peel the oranges and onions, finely dice the orange flesh, and finely chop the onions. Deseed the peppers and dice them. Combine all ingredients in a saucepan with the vinegar and blood orange juice. Add the grated orange zest, mustard, and sugar, and mix well. Simmer for about 8 minutes, then season with spices and sherry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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