Spiced Cranberry & Pear Relish

A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 4 x 250g jars

Nutrition per serving

• Kcalories

  86

• Protein

  0g

• Carbs

  22g

• Fat

  0g

• Saturates

  0g

• Fibre

  1g

• Sugar

  21g

• Salt

  0.01g

Ingredients

• 1 onion, finely chopped
• 2½ cm/1in piece ginger, peeled and grated
• 175ml raspberry or cider vinegar
• 140g caster sugar
• 2 garlic cloves, sliced
• ½ tsp ground cinnamon
• ½ tsp ground coriander
• ½ tsp ground allspice
• 1 dried red chilli, crumbled, seeds removed if you prefer
• 300g dried cranberries
• 4 pears, cored and cubed, peel left on

Directions

1. Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
2. Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.

Categories: All Christmas, Fruit