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Cranberry & walnut relish
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This would make a pretty and delicious addition to any cheeseboard, pairing particularly well with anything strong and blue, such as a classic festive Stilton.
Makes: 4 x 330ml jars
1 large orange, scrubbed, chopped into rough 0.5cm cubes and pips removed
2 x 300g packs cranberries (defrosted, if frozen)
400g granulated sugar
3 tbsp apple cider vinegar
100g walnuts, roughly chopped
1 Sterilise 4 x 330ml jars (instructions can be found in the Useful Information section of the Food app; see page 7 for details). In a heavy-based saucepan, combine the cubed orange with 550ml water and simmer for 15-20 minutes, until the peel is tender.
2 Strain through a sieve, discarding the liquid. Return the orange to the pan with 250ml water. Add the cranberries, sugar and raisins; bring to a simmer. Once the sugar has dissolved, bubble for 10-12 minutes, until the cranberries start to burst and the liquid has reduced a little. Stir in the vinegar, nuts and a pinch of salt. Sit for 5 minutes, then spoon into the jars. Store in a cool, dark place for up to 1 week. Chill for up to 2 days once open.
Typical values per serving:
Per 20g serving
This recipe was first published in October 2021.