Tis the season to be jolly tra la la la la la...
Its almost Christmas, not long to go until we are all stuffing our faces, hanging out with family and watching all the Christmas specials on TV and hopefully a good day will be had by all. But before we get to that I want to share with you my homemade cranberry relish, its super easy to make and it’s so good.
I just hope I don’t eat it all before Christmas. Then again its so easy to make I could always whip up another batch 😉
Fruit can be a little thin on the ground in winter but one of the fruits that is readily available are cranberries, gorgeous little red berries bursting with flavour and perfect eaten either sweet or savoury.
It’s not too often I share a savoury recipe but I do like to now and again. I promise I don’t eat cake all the time… just most of the time….. nah I’m only kidding.
Savoury….. Well Kinda!
It may be savoury but it does have a little sweetness to it, it has a little sugar added to combat the tartness of the cranberries and the acidity of the vinegar.
I also added a little bit of mixed spice and some crushed chillies to give it a little kick and some ginger to help round the flavour out.
As I am sure you can guess I love this relish with cheese… any cheese. I am currently stuffing my face with a brie and relish panini and its so good 😉 I have also had it with other dishes including a Quorn roast, roast potatoes and macaroni cheese, yes I know more cheese!
But I have it on good authority from meat eaters that it compliments chicken, turkey and even haggis really well.
And another bonus is this makes a great foodie gift for Christmas, just make sure you make it a week in advance so it gives the relish a little time to mature. Once made it will keep for 6 months once open keep in the fridge and consume within 3 weeks.
Homemade Cranberry Relish
- 75 millilitres white wine vinigar ((5 tablespoons))
- 400 grams fresh cranberries ((3 and 1/2 cups))
- 2 small tart green apples - like granny smiths ((peeled / cored / finely chopped))
- 50 grams sultanas ((1/4 cup))
- 2 knobs stem ginger in syrup ((finely chopped))
- 75 grams soft brown sugar ((scant 1/2 cup))
- 4 teaspoons granulated sugar
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon ground mixed spice
- A pinch of sea salt
- Ground black pepper to taste
- 50 grams apple jelly (quince jelly can be used if preferred, (2 tablespoons and 1 teaspoon))
- Put everything into a medium sized saucepan except the apple jelly.
- Simmer gently till the sugar has dissolved stirring frequently.
- Cook until the cranberries have popped and you have a jam like consistency relish in your pan. This will take around 15 to 20 minutes.
- Once the jam like consistency has been reached take it off the heat and stir in the apple jelly and allow it to cool slightly.
- You now need to sterilise your jars the easiest way is in a microwave for about 45 seconds on high. In a dishwasher if you have one on a very high setting using no soap or as I did I rinsed in hot water then popped it in the oven for 15 minutes at 150C / 300F / gas mark 2.
- Jar up your homemade cranberry relish and seal. Store your relish in a cool dark place for at least a week before opening. But will happily last for up to 6 months unopened.
- Once opened store in the fridge and consume within 3 weeks.