Cranberry Chilli Relish with Oatcakes

This spicy preserve fills several small jars, and will keep for up to a month. Store in the fridge once the jars are opened.

  • Preparation time: 40 minutes
  • Cooking time: 1 hour 5 minutes
  • Total time: 1h 45m

Makes: Makes 1.1kg relish and 15 oatcakes

Ingredients

  • For the oatcakes
  • 100g medium oatmeal
  • ½ tsp sea salt
  • 100g plain wholemeal flour, plus a little extra for dusting
  • 65g butter, cut into small pieces
  • For the relish
  • 500 g cranberries
  • 500 g cooking apples
  • 400 ml cranberry juice
  • 2 red chillies, deseeded and finely chopped
  • 500g granulated or caster sugar

Method

  1. Roughly chop the apples but don’t peel or core them as the fruits will be strained after cooking. Put the apples, cranberries, juice and chillies in a large saucepan. Bring to the boil, cover with a lid and reduce the heat. Cook gently for about 20 minutes until soft and pulpy.
  2. Press the mixture through a sieve, extracting as much pulp as possible. Return to the cleaned pan with the sugar.
  3. Cook over a gentle heat until the sugar has dissolved. Cook for a further 15 minutes, stirring frequently, until the mixture is thick and pulpy. Ladle into sterilised jars. Cover and label.
  4. For the oatcakes, preheat the oven to 170°C, gas mark 3. Grease a large baking sheet. Put the flour, oatmeal and salt in a food processor. Add the butter and blend until the mixture starts to come together. Then add about 4-5 tsp water to make a firm dough.
  5. Roll out thinly on a lightly floured surface. Cut out 6cm rounds using a cookie cutter. Transfer to the baking sheet. Re-roll the trimmings to make extra biscuits. Bake for about 30 minutes until crisp and pale golden. Cool on a wire rack before wrapping.