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    Pear and cranberry relish

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    Pear and cranberry relish

    • Preparation time: 20 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 20 minutes

    Makes: 1kg


    2 onions, very finely chopped
    10g fresh root ginger, finely grated
    300g dried cranberries
    1 orange, zest and juice
    1 cinnamon stick
    ½ tsp ground allspice
    150g caster sugar
    pinch chilli flakes
    150ml cider or white wine vinegar
    600g ripe conference pears, peeled, cored and finely chopped


    1. Sterilise 4-5 jars (with a combined volume of 1 litre). Preheat the oven to 180˚C, gas mark 4. Wash the jars in hot, soapy water and rinse clean. Remove any rubber seals and put the jars upside down in the oven for 10 minutes until dry. Leave to cool.

    2. Put all the ingredients apart from the pears in a large, non-aluminium saucepan over a medium heat. Slowly bring to the boil, stirring every so often, until the sugar has dissolved. Add the pears, reduce the heat a little and simmer for about 45 minutes, until sticky and thick. Spoon into the sterilised jars, put on the lids and leave to cool completely. Store in the fridge for up to 3 months. 

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    This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue


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