Get blackberry picking so you can make some of this Spiced Blackberry Relish. Then store it till the game season and dish it up with some Partridge or Pheasant.

Spiced Blackberry Relish

2.2lbs/1kg blackberries
1 tablespoon sugar
1 teaspoon mustard powder
8 fl oz/250ml red wine vinegar

Spices tied in muslin:-
1 teaspoon ground allspice
5 cloves
small piece whole cinnamon
1 star anise
Piece fresh ginger (1 inch, 2.5cms)

Wash 4-6 8oz/227g jars and put into the oven to heat and dry.

Make up the spice bag in a muslin square - bruise the whole spices slightly to release the flavours

Place half of the blackberries into a pan and heat over a low heat until the juices are running. Bring to
the boil, cover and simmer for 10 minutes or so until the blackberries are really soft and cooked through.

Blend the contents of the pan with a stick processore, or in a food processor, until smooth. Add all of the
remaining ingredients to the pan and cook, uncovered, for around 15 minutes until thickened. Pot into the
pre-heated jars and seal tightly. Great with game, turkey, venison.

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