It’s finally time to dust off the BBQ, remove the rain covers and get down to some good old summer cooking in the garden. Obviously, I say this with the caveat that these rubs, glazes and pesto’s all work great from the oven as well.
4 tbsp extra virgin olive oil
3 red onions, finely sliced
1 tbsp garlic powder
4 tbsp red wine vinegar
150g semi dried cherries or cranberries
200mls Ribena or Cassis
salt and freshly ground black pepper
Heat the oil and add the sliced onions and garlic powder, then cook for 3-4 minutes.
Add the vinegar, fruit, Ribena or Cassis, and enough water to just cover the onions.
Simmer gently for 15 minutes with a lid on so onions soften.
Spoon about a third of the mix into a liquidiser, and blitz til smooth.
The left over mix season well with salt and pepper and vinegar.
Use the glaze to paint on grilled sausages or meats 5-6 minutes before the end of grilling to glaze nicely, and then serve the rest of the onions as a relish.