Cranberry & kumquat relish

Cranberry & kumquat relish

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(0 ratings)

Prep: 15 mins - 20 mins


Serves 8 - 10
This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes

Nutrition and extra info

  • Freezable

Nutrition: per serving for eight

  • kcal62
  • fat0g
  • saturates0g
  • carbs16g
  • sugars13g
  • fibre1g
  • protein0g
  • salt0.01g
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  • 200g fresh or frozen cranberries


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

  • 8 kumquats, thickly sliced and any pips discarded, plus extra for garnish



    It looks like a small, oval orange, but the kumquat, which originates in Asia, is a member of…

  • 100g light muscovado sugar, plus extra if needed
  • 3 pieces preserved stem ginger in syrup, cut into matchstick-size strips


  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.

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