Photo by Tamara West
A great accompaniment to glazed ham
- Slowly cook (sweat) the white onions, garlic and grated ginger in a little olive oil, stirring constantly until the onions soften and caramelise.
- Add the mustard, chopped thyme, turmeric powder, the zest and juice of an orange, sugar and vinegar and stir to combine.
- Add the beer and simmer gently until the liquid has all but evaporated and the mixture becomes jammy.
- Remove relish to sterilised jars, seal and store in the fridge.