Make this sweet, tangy relish up to two weeks in advance so it's ready for your Christmas cheeseboard. It's a great partner to hard cheeses like cheddar or aged gouda
Simmer all of the ingredients together for 30-35 mins until jammy, adding a little water if needed. Leave to cool. Will keep for up to two weeks in the fridge.
Recipe from Good Food magazine, November 2019
5 issues of BBC Good Food for £5