Cranberry relish Recipe

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makes:

10-12

Skill:

medium

Cost:

cheap

Spice:

Mild

Total Time:

02:00

Prep:

00:30

Cooking:

01:30

Nutrition per portion

RDA
Calories 17 kCal 1%
Fat 0g 0%
  -  Saturates 0g 0%

Show your friends and family you care with this hand-made gift of spiced cranberry, orange, apple and onion relish for the festive season! This sweet recipe is easy to make and perfect served with Christmas dinner

Ingredients

  • 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

Method

  • 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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Top Tip

You can buy jam jars from most cookware stores including Lakeland