Homemade cranberry relish is tangy, delicious and (we think) much nicer than the jam-like stuff in the supermarket, so our Christmas gift to you is a recipe you’ll use year after year
- Cranberries 450g
- Orange juice 1 small cup
- Castor sugar 75g
- Orange 1
- Cinnamon stick 1
- Cloves 4
1. Mince the cranberries in a food processor (or using a potato ricer) and place into a saucepan with the orange juice, sugar, a few slivers of orange zest, cinnamon stick and cloves.
2. Bring to the boil, put a lid on the pan and then turn down the heat to cook gently for about 5 minutes, until soft.
3. When still hot, spoon into sterilised jars and keep in the fridge until the big day.
You will need
- Cranberries 450g
- Orange juice 1 small cup
- Castor sugar 75g
- Orange 1
- Cinnamon stick 1
- Cloves 4
Method
1. Mince the cranberries in a food processor (or using a potato ricer) and place into a saucepan with the orange juice, sugar, a few slivers of orange zest, cinnamon stick and cloves.
2. Bring to the boil, put a lid on the pan and then turn down the heat to cook gently for about 5 minutes, until soft.
3. When still hot, spoon into sterilised jars and keep in the fridge until the big day.
