Cranberry & kumquat relish
This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes
- Prep: 20 mins
- Serves 10
- Easy
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
-
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.
-
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.
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