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Onion & Quince Relish

Submitted by Ling 11 June 2009



1 1/2 lbs red onions - ,4 oz. quince paste/cheese -,1 tbsp black mustard seeds - ,6 cloves - ,2 cinnamon sticks - ,20 black peppercorns - ,2 1 inch pieces of fresh ginger - ,3 bay leaves -,1 1/2 cups sugar - ,1 1/2 cups white vinegar - ,1 tbsp sea salt,3 tbsp olive oil


Peel and slice onions thinly, heat the olive oil in a large saute pan, and caramelise onions to a medium brown colour slowly. Meanwhile, dice the quince paste/cheese and toast the cinnamon sticks, mustard seeds, cloves and peppercorns in an ungreased pan until fragrant. Put all ingredients in a large non-reactive pot and simmer slowly, stirring occasionally to prevent sticking, until most of the liquid has evaporated. Remove cinnamon sticks and ginger pieces. Bottle while still warm in sterilised glass jars. This makes enough to fill a 24 oz glass Mason jar.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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