Cranberry & kumquat relish
- Good Food team
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Serves 8 - 10
Easy
Prep: 15 mins - 20 mins
A star rating of 5 out of 5.1 ratingRate
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This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes
Freezable
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Christmas ham with sticky ginger glaze
A star rating of 4.8 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
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3 pieces preserved stem ginger
in syrup, cut into matchstick-size strips
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Nutrition: per serving for eight
-
kcal62
-
fat0g
-
saturates0g
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carbs16g
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sugars13g
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fibre1g
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protein0g
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salt0.01g
low
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Method
-
step 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.
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step 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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A star rating of 5 out of 5.1 rating
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