Cranberry & kumquat relish
- Preparation and cooking time
- Prep: -
- Serves 8 - 10
This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes
- 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.