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Cranberry chilli relish with oatcakes
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This spicy preserve fills several small jars, making it perfect for a Christmas gift. It will keep for up to a month. Store in the fridge once the jars are opened.
Makes: Makes 1.1kg relish and 15 oatcakes
For the relish:
500 g cooking apples
500 g cranberries
400 ml cranberry juice
2 red chillies, deseeded and finely chopped
500g granulated or caster sugar
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
Can be prepared in advance.
Typical values per serving:
0.2 salt per oatcake and 1 tbs relish
This recipe was first published in November 2009.