December 22, 2012

Cranberry and Ginger Relish

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

So what are you waiting for? Go and stock up on some cranberries and get cooking ... you won't regret it!


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