Cranberry & kumquat relish

Cranberry & kumquat relish

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Cooking time

Prep: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 8 - 10

This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving for eight

kcalories
62
protein
0g
carbs
16g
fat
0g
saturates
0g
fibre
1g
sugar
13g
salt
0.01g
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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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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, December 2003

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