Last year I made loads of tomato sauce and this year I have also made sauce but not quite as much. Today for a bit of a change I made relish instead.
The recipe was from Margaret Fulton’s Encyclopaedia of Food and Cookery
Here is the recipe I used
“until the mixture is thick.” had me in a bit of a quandary as there are various stages of thick! I did it until I thought it was thick enough and it seems to have turned out ok. This is the first time I have done a pickle, relish or sauce that has flour as a thickener.
It was delicious on cheese.