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Cranberry and port relish
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Serves: 6 - 8
1 echalion shallot, finely sliced
300g frozen cranberries
50g dark brown soft sugar
100ml ruby port
2 star anise
1 cinnamon stick
1. Put all the ingredients in a large saucepan with a pinch of salt. Cover and cook over a gentle heat, stirring until the sugar has dissolved – about 5 minutes. Turn up the heat and simmer briskly for 8-10 minutes, stirring often, until the cranberries have just burst and the sauce has thickened to a loose-jam consistency. Remove the cinnamon stick and star anise before serving.
Typical values per serving:
Per serving (8)
This recipe was first published in Wed Nov 30 11:45:00 GMT 2016.