Today I made one of my favourite Christmas recipes. Now I'm not one for copying recipes to my blog as I prefer to link back to the original recipe online, however despite my best efforts I can not find this one anywhere on the web. It's a recipe I cut from a newspaper about 5 years ago so I'm not even able to credit the original writer (sorry). However it's simple and delicious and I really recommend it. You can make it a few days in advance and chill it in a sealed jar.
I adjust the below recipe to make about double and make sure to have a cinnamon stick in each jar for the flavour to infuse over the next couple of days before we eat it with our turkey dinner (yum)!
300 g Fresh Cranberries
100 ml Water
100 g caster sugar
4 Pieces stem ginger in syrup finely cut into matchsticks
1/2 tsp Ground ginger
1 Cinnamon stick
Put the cranberries and water into a saucepan and bring to the boil. Cook for 4-5 minutes until the cranberries begin to pop.
Add the sugar, ginger and cinnamon. Give the mixture a stir to help the sugar dissolve. Cook over a high heat for another 4-5 minutes until the liquid has reduced to a sticky glaze
Transfer the relish to a bowl and allow to cool. If making ahead, spoon into a sterilised jar while still warm and seal tightly
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