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Pear and cranberry relish
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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.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per 20g serving 94kJ
This recipe was first published in September 2019.