Spiced cranberry & pear relish

Spiced cranberry & pear relish

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 4 x 250g jars

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

Nutrition and extra info

Nutrition info

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

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Method

  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.

Recipe from Good Food magazine, November 2010

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Comments

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mazzamc's picture
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Absolutely fabulous...should be renamed 'relish-ious'. So easy, I am making double quantities. Fresh cranberries give an added attraction.

kizmcg's picture
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Made this as part of my Xmas presents this year everyone was really impressed!

scarr456's picture

This was really yummy, I made it for my xmas hampers over a month in advance. Flavor gets better with age. I was a bit worried it would be too sweet and too watery just after i made it but it got nothing but compliments :)

cblizzard19's picture
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Really easy and looks and tastes amazing!! Great hit with everyone :o)

pamhill4's picture

Hi Miss Shirley. The wonderful thing about chutneys/relishes is that you can throw into them what you like, and as much as you like and it will all reduce down to something yummy. So I guess it depends how much you like pears? If you do, then use the 4, even if the American pears are maybe bigger than you assume British pears are. If not, just use less. Besides pears reduce down quite a bit when cooked so you'll hardly notice. Enjoy!

pamhill4's picture

Hi Miss Shirley. The wonderful thing about chutneys/relishes is that you can throw into them what you like, and as much as you like and it will all reduce down to something yummy. So I guess it depends how much you like pears? If you do, then use the 4, even if the American pears are maybe bigger than you assume British pears are. If not, just use less. Besides pears reduce down quite a bit when cooked so you'll hardly notice. Enjoy!

bluestem54's picture

May I ask for assistance? I am in the USA. I have converted the grams and ml, etc. However I am puzzled on the size of the pears..The Bartlett pears we have are very large..It truly would help me if someone would advise how may grams of pear I truly need..I am lost. I have the recipe on the stove right now..I hope my conversions were correct. Thank you very much for your help.

cblizzard19's picture
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I made this last night, Was my 1st attempt at chutney and this was really easy, smelt great and had a wee taste while it was hot and was gorgeous, sweet but with a kick of chilli. I did however only get 1 and 1/4 jars worth from it?? I used the small kilner jars (Like in the photo), did I do something wrong? reduce it too much or something? Was making it for crimbo pressies and dont want to have to make this 3 more times to get the 4 I require. Thanks for any tips x

chris210's picture
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Just made a batch of this for Christmas presents. It tastes incredible right out of the pan, so I can't wait to find out what it tastes like in a few months time when properly matured! Definitely making this again!

julia_bakes's picture
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Great chutney recipe! I used one fresh chilli and a mixture of dried and fresh cranberries because I had some fresh leftover from another recipe. It turned out really well, nice warm spices with just a hint of a kick. I got four jam jars out of it, as suggested.

blackcountrywench's picture

You can get dried chillies at any asian supermarket

1irishlassie's picture

i have yet to find dried chillies and have been looking for along time has anyone any suggestions ? am sure fresh would do the job

medea3's picture

i cannot find dried chillies anywhere, would it be o.k to use fresh instead?

alyxhumphries's picture
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mmm yummy! I made this for xmas presents and had a sneek preview yesterday and it was gorgeous. Tastes best with thick slices of ham or game pate but also goes well with a strong cheese....it may not last long enough for presents at this rate!

alyxhumphries's picture
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mmm yummy! I made this for xmas presents and had a sneek preview yesterday and it was gorgeous. Tastes best with thick slices of ham or game pate but also goes well with a strong cheese....it may not last long enough for presents at this rate!

dentalfun's picture
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This is really good. I made it using fresh cranberries and it filled about 3 jars (slightly bigger than average). It's subtly spicy, fully of flavour and fairly sweet; just right to me, but with room to reduce the sugar if you prefer things more tart. It goes really well with cheese as well as with turkey.

faye_ella's picture

Recipe looks scrummy! Made this today and smells great! Tasted it when hot and its very sweet, hope its not so bad when chilled?!!

denisebolsover's picture

Hi, I've just answered my own question by looking it up on the internet. Apparently, lots of peole have asked the same question on the web! Basically, non-reactive pans are made of metal that will not taint whatever you're cooking and the best recommendations are stainless steel or enamel, such as Le Creuset, as long as not scratched. So aluminium won't do.

denisebolsover's picture

Can anyone tell me what a 'non-reactive saucepan' is please? Will a large aluminium jam pan be ok? Thanks.

kentyswife's picture

looking forward to making this ! sounds scrummy.

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