|mulled cranberry and orange relish|
I am not entirely sure that this counts as a relish, more of a sauce. However, it will last quite well in the fridge after opening (for at least two weeks, if not more).
It is very good served with leftover cold roast meats and is a particular favourite in sandwiches.
Skill level: Easy
250ml red wine
1 star anise
1 cinnamon stick
a quarter tsp allspice
300g fresh cranberries
1 apple, finely chopped
2 oranges, juice and zest
1 red onion, finely chopped
1 tsp fresh ginger, grated
half tsp salt
hal tsp freshly ground black pepper
100g light brown sugar
1 tsp chilli flakes
- Heat the wine in a saucepan together with the spices. Bring to the boil and simmer for 10 minutes.
- Add 200g of cranberries and the rest of the ingredients and simmer for about 40 minutes, stirring frequently. The mixture should be thick.
- Add the rest of the cranberries and cook for a further 10 minutes, until the cranberries have softened but are not squishy.
- Transfer to a sterlised jar and seal. Store in the fridge or in a cool dry place. It will last well for several months.