Pineapple relish

by Al Brown | Cuisine issue #144
The sweet and spicy pineapple relish contrasts beautifully with the slightly salty duck

2 star anise
1 cinnamon stick
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1-2 red chillies, seeded and finely chopped
1 cup finely chopped onion
3⁄4 cup cider vinegar
1⁄3 cup sugar
1⁄3 cup currants
2 cups 5mm-diced fresh peeled and cored pineapple
1⁄2 cup chopped coriander leaves

In a large saucepan, combine the anise, cinnamon, garlic, ginger, chillies, onion, vinegar, sugar and currants. Bring to a simmer then reduce the liquid by half.

Place the pineapple in a mixing bowl and pour the hot pickling liquor over. Cover and refrigerate for at least 6 hours. Will keep for 1 month.

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