Makes: 10-12 small jars
Skill level: Bit of effort
Costs: Cheap as chips
- 1kg cooking apples, peeled, cored and roughly chopped
- 500g onions, peeled and chopped
- 1tbsp Chinese five-spice powder
- Finely zested rind and juice of 1 orange
- 500g granulated sugar
- 350ml bottle red-wine vinegar
- 600g (cranberries
You can buy jam jars from most cookware stores including Lakeland
- Put all the ingredients, except the cranberries, in a large saucepan and heat slowly, stirring until the sugar dissolves. Increase the temperature and bring to the boil, then reduce the heat and simmer gently for about 45-60 mins, until the apples have mashed up, the onions have softened and the mixture has thickened. Add the cranberries to the pan and cook for another 20-30 mins, until they’ve softened and the relish has thickened to a spooning consistency.
- Take the pan off the heat and spoon the relish into warm, clean, sterilised dry jars or containers — make sure there aren’t any air bubbles. Leave to cool, then cover the relish with vinegar-proof lids and seal. Store in a cool, dark place for at least 1 week before eating. The relish will keep in the fridge for up to 2 months, unopened. Use within 1 month once opened.
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Nutritional information per portion
- Calories 17(kcal)
- Fat 0.0g
- Saturates 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.