Cranberry Relish

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This relish will keep for a few weeks in the fridge, and also goes well with ham or duck, or a good tangy tangy cheese like cheddar.


  • 2.5cm piece of  ginger, peeled and finely shredded into matchsticks
  • 1 large orange
  • 150g golden caster sugar
  • 600g fresh or frozen cranberries
  • a good splash of Tawny Port


  1.  Use a  micro-plane  to zest the orange.
  2. Halve and juice the orange.
  3. Put the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel.
  4. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port.
  5. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture.
  6. Leave to cool and put into clean jars

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