CARMELISED CRANBERRY RELISH

Friday, December 21, 2012

It's Christmas so you have to have cranberries. Why not try this make ahead Cranberry Relish, which you can serve on the big day or smear on leftover turkey for the best turkey butty (if you unfamiliar with the term butty, that would be a sandwich)

Ingredients

  • 1 large orange or 4 clementines
  • thumb size piece ginger , finely shredded into matchsticks 
  • 100g sugar 
  • 500g cranberries
  • splash of port (optional)

Method

  1. Zest the orange and set aside with the ginger.
  2. Halve and juice the orange.
  3. Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using.
  4. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture.
  5. Leave to cool and serve with the turkey or place in sterilised jars to give as gifts.

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