We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Gooseberry-Melon Relish
Summer 2012
Farmer’s markets may have red gooseberries for sale right now and they complement the delicate flavours of the cheese and wine, so buy them if you can for this chunky, sweet-sour relish. The sour note is derived from pomegranate molasses, which is available in Middle Eastern food stores and often in the condiments section of supermarkets, but it is also very easy to make (recipe follows).
Makes 2 cups (500 mL)
1 cup (250 mL) red gooseberries or red seedless grapes
1 cup (250 mL) diced honeydew melon
1 apple, peeled and diced
¾ cup (175 mL) granulated sugar (if using grapes, reduce sugar to ½ cup/125 mL)
½ cup (125 mL) diced red onion
¼ cup (60 mL) dried currants
¼ cup (60 mL) orange juice
3 tbsp (45 mL) Pomegranate Molasses
½ tsp (2 mL) kosher or coarse sea salt
Pinch ground allspice
1 In a saucepan, combine gooseberries, melon, apple, sugar, onion, currants, orange juice, pomegranate molasses, salt and allspice. Bring to a boil over high heat, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for 20 minutes or until thick. Ladle hot relish into a pint or 2-cup (500-mL) canning jar and cap with new 2-piece lid. Let cool, label and refrigerate. Keeps for up to 2 weeks in the refrigerator.
Makes 2 cups (500 mL)
Pomegranate Molasses
Tart and fruity, this Middle Eastern condiment brightens salad dressings and sauces and can even substitute for balsamic vinegar in chicken dishes. It’s easy to make, just don’t leave it simmering too long or it will turn to candy.
4 cups (1 L) pomegranate juice
½ cup (125 mL) granulated sugar
¼ cup (60 mL) lemon juice
1 In a heavy-bottom saucepan, combine pomegranate juice, sugar and lemon juice. Bring to a gentle boil over medium-high heat, stirring until sugar is dissolved. Reduce heat and keep simmering for 30 or 40 minutes or until thick and syrupy. Liquid will be reduced by about one half. Pour the hot liquid into a pint, or 2-cup (500-mL) canning jar, cap with new 2-piece lid and let cool. Label and store in the refrigerator for up to 2 months.
Makes 2 cups (500 mL)
