Name: Spiced cranberry & pear relish
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 4 x 250g jars
Cuisine: British
Ingredients: 1 onion finely chopped; 2.5cm/1in piece ginger peeled and grated; 175ml raspberry or cider vinegar; 140g caster sugar; 2 garlic cloves sliced; ½ tsp ground cinnamon; ½ tsp ground coriander; ½ tsp ground allspice; 1 dried red chilli crumbled, seeds removed if you prefer; 300g dried cranberries; 4 pears cored and cubed, peel left on

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Spiced cranberry & pear relish

Spiced cranberry & pear relish

Lulu Grimes

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Makes 4 x 250g jars

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.6 out of 5.17 ratingsRate

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A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts

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Ingredients

Nutrition

Units:

MetricUS

1 onion

finely chopped
2.5cm/1in piece ginger

peeled and grated
175ml raspberry or cider vinegar
140g caster sugar
2 garlic cloves

sliced
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground allspice
1 dried red chilli

crumbled, seeds removed if you prefer
300g dried cranberries
4 pears

cored and cubed, peel left on

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Nutrition: per serving

kcal86
fat0g
saturates0g
carbs22g
sugars21g
fibre1g
protein0g
salt0.01g

low

Method

step 1

Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
step 2

Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.

RECIPE TIPS

FRESH CRANBERRIES

This relish uses dried cranberries, as fresh are not always easy to find if you’re making items early for Christmas. When fresh cranberries are available, swap them for the dried and increase the sugar by 50g/2oz.

Recipe from Good Food magazine, November 2010

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A star rating of 4.6 out of 5.17 ratings

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