Originally posted in 2017. Thank you Margaret Fulton.
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
We have had this book since 1983 and it still gets referred to occasionally.
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.
Gippsland Granny 