Name: Homemade Cranberry Relish Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes: 1 x 500g jar+
Ingredients: 400g (14oz) cranberries; 2 small tart green apples, such as Granny Smith, peeled, cored and finely chopped; 50g (2oz) raisins or sultanas; 2 knobs stem ginger in syrup, chopped; 75ml (3fl oz) red wine vinegar; 75g (3oz) soft brown sugar; ½tsp each chilli flakes and mixed spice; 50g (2oz) quince or apple jelly

By Woman and Home 2012-09-14T13:57:00Z

Method

Put all the ingredients – except the jelly – into a large saucepan and add some black pepper and a pinch of salt. Simmer gently to dissolve the sugar, stirring frequently, then cook until the cranberries have popped and you have a jam-like consistency. Add the quince jelly and stir. Cool for a few minutes, then pack into sterilised jars.
Sterilising: Wash jars or bottles well in hot soapy water, rinse, then place in a hot oven (150 C, 130 C fan, 300 F, gas 2) for 10 to 15 minutes. Or put on a short, hot cycle in the dishwasher (no soap!). Fill while still hot.

Ingredients

400g (14oz) cranberries
2 small tart green apples, such as Granny Smith, peeled, cored and finely chopped
50g (2oz) raisins or sultanas
2 knobs stem ginger in syrup, chopped
75ml (3fl oz) red wine vinegar
75g (3oz) soft brown sugar
½tsp each chilli flakes and mixed spice
50g (2oz) quince or apple jelly

Top Tip for making Homemade Cranberry Relish

Make the Cranberry relish at least a week before you need it. It will keep in a cool, dark cupboard for up to 3 months. Once opened, keep sealed in the fridge for up to 3 weeks.