Caramelised cranberry relish

Caramelised cranberry relish

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(1 ratings)

Prep: 5 mins Cook: 10 mins


Serves 8
Homemade cranberry sauce with port is the little finishing touch to set off a festive dinner - it goes well with cheese and ham too

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal83
  • fat0g
  • saturates0g
  • carbs18g
  • sugars16g
  • fibre3g
  • protein0g
  • salt0g
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  • 1 large orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • small piece ginger, finely shredded into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100g golden caster sugar
  • 500g fresh or frozen cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • splash of port (optional)


  1. Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.

  2. Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.

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