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Cranberry relish

Make this cranberry relish in advance to save you time on the big day
Cranberry relish

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

Makes    2 jars
  • 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.

Supported by

Indy Cafe Cookbook Volume 2

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.

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  • 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.

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