Homemade Cranberry Relish
A homemade cranberry relish packed full of flavour with a little cheeky spicy kick. Perfect with cheese, turkey or chicken.
Servings: 500 grams
- 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.