Isabella Blueberry Relish

For the Isabella Blueberry Relish, rinse the grapes with cold water. Boil in a little water until the grapes burst. Remove from the heat and strain through a liquid softener or pass through a hair sieve.

Carefully select the blueberries and rinse them in cold water. Peel the onion and cut into fine half rings. Remove the stalk and seeds from the chili peppers and cut into very fine rings. Peel and finely chop the garlic cloves.

Heat the oil in a saucepan and fry the onions until translucent. Add the chili rings and the chopped garlic and fry briefly. Deglaze with the balsamic vinegar. Now add the grape puree, blueberries, sugar and salt. Put the rosemary sprig in a spice bag or tea filter and add it as well. Bring to a boil and simmer uncovered over low heat for 15 minutes. Stir frequently during this time. Remove the spice bag.

While still hot, pour the Isabella Blueberry Relish into prepared twist-off glasses, drizzle a few drops of alcohol over the top, light and seal tightly. Place on a tea towel with the lid down and allow to cool.

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