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Spiced cranberry & pear relish

Spiced cranberry & pear relish

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Rating: 5 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4 x 250g jars

A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts

Nutrition: per serving
HighlightNutrientUnit
kcal86
fat0g
saturates0g
carbs22g
sugars21g
fibre1g
protein0g
low insalt0.01g
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Ingredients

Method

  • STEP 1

    Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.

  • STEP 2

    Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.

RECIPE TIPS
FRESH CRANBERRIES

This relish uses dried cranberries, as fresh are not always easy to find if you’re making items early for Christmas. When fresh cranberries are available, swap them for the dried and increase the sugar by 50g/2oz.

Goes well with

Recipe from Good Food magazine, November 2010

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Overall rating

Rating: 5 out of 5.13 ratings
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