Cranberry & kumquat relish
This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 15 - 20 mins
- Put the cranberries and kumquats in a pan with 300ml/⁄½ pint water. Bring to the boil and simmer very gently for 5-6 minutes, or until the skins start to pop.
- Stir in sugar until dissolved, simmer for 4-5 minutes until thick and jam-like. Add stem ginger and more sugar if you like. Cool before serving. Relish can be stored in a covered container in the fridge for up to 5 days.
Per serving for eight
62 kcalories, protein 0g, carbohydrate 16g, fat 0 g, saturated fat 0g, fibre 1g, sugar 13g, salt 0.01 g
Recipe from Good Food magazine, December 2003.
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http://www.bbcgoodfood.com/recipes/2308/
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Ingredients
- 200g fresh or frozen cranberries
- 8 kumquats , thickly sliced and any pips discarded, plus extra for garnish
- 100g light muscovado sugar , plus extra if needed
- 3 pieces preserved stem ginger in syrup, cut into matchstick-size strips
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2
ratings
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 15 - 20 mins
Ingredients
- 200g fresh or frozen cranberries
- 8 kumquats , thickly sliced and any pips discarded, plus extra for garnish
- 100g light muscovado sugar , plus extra if needed
- 3 pieces preserved stem ginger in syrup, cut into matchstick-size strips
Per serving for eight
62 kcalories, protein 0g, carbohydrate 16g, fat 0 g, saturated fat 0g, fibre 1g, sugar 13g, salt 0.01 g
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