Riverford Wicked Leeks
Blackcurrant and beetroot relish recipe image

Print Blackcurrant and beetroot relish

A fresh, full-flavoured and easy-to-make relish. The sharpness of the blackcurrants is a good foil to beetroot's sweet earthiness. This goes well with strong tasting meats, particularly terrines and game.


  • 1 tbsp blackcurrant jelly
  • 1 tbsp raspberry vinegar (or red wine vinegar)
  • 1 tbsp crème de cassis
  • 125g cooked beetroot, finely diced
  • 55g blackcurrants
  • Handful mint, chopped


  1. Put the blackcurrant jelly, vinegar and crème de cassis in a pan and heat gently until smooth.
  2. Add the beetroot, blackcurrants and some seasoning and heat through. Stir in the mint and check the seasoning. Serve either warm or chilled.
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