Friday, December 21, 2012

Quick n'Lazy Cranberry, Raisin & Walnut Relish

For anyone who's put off from the thought of making relishes & chutneys thinking they are way too complicated, then this cranberry relish recipe is the perfect solution for you. The recipe couldn't be simpler and its an absolute piece of cake to make. This relish can be a great accompaniment to the turkey dinner Christmas Day or even nicer with those famous turkey sandwiches Christmas Night. 

I recently teamed the relish with spiced quail and cous cous and it was a marriage made in heaven. 

The relish can be made, and jarred and kept for up to a week in the fridge in a sterilized jar. I've made a batch and put them into Kilner jars and wrapped the jars as gifts for my mom and mom-in-law. I just love to make homemade gifts, it really adds a special touch I think.

To sterilize the jars, I just put them in the dishwasher on a high heat.

  • 200ml of orange juice (not from concentrate)
  • 200g of soft brown sugar
  • 500g of fresh cranberries
  • 1/2 tsp ground ginger
  • 150g of raisins
  • 1/2 tsp of ground cinnamon 
  • 100g of chopped walnuts
  • Salt & pepper

  1. Pour the orange juice and the sugar into a saucepan
  2. Stir to dissolve the sugar
  3. Put on a low heat and add the cranberries.
  4. Cook for 10 minutes or so, until the majority of cranberries have popped. Don't worry if it looks too watery at this stage, the mixture thickens very quickly.
  5. Add the raisins, salt, pepper, cinnamon and ginger.
  6. Stir to combine and cook for a further minute.
  7. The add the walnuts, cook for a final minute before removing from the heat.
  8. Pour into your sterilized jars and seal.
  9. Use within a week of making.

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