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Apricot & Date Relish

It's the time of the year to enjoy the art of preserving & jam making! You might like to try our spicy seasonal spread.


Dried apricots, diced 280grams

Water 420ml

Sultanas 90grams

White wine vinegar 190mls

Currants 25grams

Brown sugar 80grams

Castor Sugar 25grams

Dried dates, diced 140grams

Wholegrain mustard 1/2-1 tsp

Crushed, peeled ginger 12 grams

Salt 2 tsps.

Chilli powder sprinkle


Cover apricots with water and soak for 2 hours. Place in a large pot with sultanas and vinegar, then bring to a simmer for 15 minutes. Stir in remaining ingredients and simmer until thick. Relish will mellow over time but can be eaten the next day. Will also keep in a sealed container in the fridge for several weeks.