Save to your scrapbook
Cranberry and walnut relish
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tsp coriander seeds
2 tsp mustard seeds
1 onion, finely chopped
½ tsp fresh root ginger, finely grated
1 chilli, deseeded and finely chopped
90g caster sugar
2 tbsp red wine vinegar
¼ tsp ground allspice
¼ tsp sea salt
300g fresh or frozen cranberries
70g walnuts, toasted and roughly chopped
1. Put the coriander and mustard seeds in a dry saucepan over a medium heat. When the mustard seeds start popping (after 2-3 minutes), add all the remaining ingredients apart from the walnuts and stir to combine.
2. Simmer gently for 20 minutes, stirring frequently, until the mixture is slightly thickened and reduced. Remove from the heat and leave to cool completely. Stir through the chopped walnuts, then store in an airtight container in the fridge for up to 3 days. Serve with cheese and crackers.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 839kJ
This recipe was first published in November 2019.