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Cranberry & kumquat relish

Cranberry & kumquat relish

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 8 - 10

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

  • Freezable
Nutrition: per serving for eight
HighlightNutrientUnit
kcal62
fat0g
saturates0g
carbs16g
sugars13g
fibre1g
protein0g
low insalt0.01g
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Ingredients

  • 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
  • 3 pieces preserved stem ginger in syrup, cut into matchstick-size strips

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.

  • 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.

Goes well with

Recipe from December 2003, December 2003

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Rating: 5 out of 5.1 rating
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