Prep 5 mins
Cook 0 mins
Another magazine find. This is great served with meat or chicken or can be used as a glaze for ham. Freezes well.
- Cut feijoas in half and scoop out the flesh, add to blender.
- Add remaining ingredients pulse until smooth.
We added a tablespoon of jellied Damson and used hot mustard for a bit of a zing. Was fabulous with turkey and a little more exciting than cranberry sauce. Thanks Evie!<br/><br/>Wine to compliment would be a dry Riesling.