Spiced cranberry and orange relish
Spiced cranberry and orange relishSubscribe to Sainsbury's magazine
This is perfect with turkey or gammon, but also good served with game, terrines and patés, or added to a pie filling. Cranberries are sour so need to be cooked with a lot of sugar. Extra jars make lovely Christmas gifts
- 500g cranberries, fresh or frozen
- 400ml freshly squeezed orange juice (about 4 large oranges)
- 250g caster sugar
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- 1 bay leaf
Make up to 2 weeks ahead and store in the fridge, or freeze.
Put the cranberries into a heavy-bottomed saucepan with the other ingredients, bring to the boil on a high heat then reduce the heat to medium and simmer for 30-40 minutes, until the cranberries have broken down a little and the liquid has thickened slightly. It will continue to thicken as it cools. Transfer the mixture to sterilised jars* and leave to cool.
*Sterilise your jars for five minutes in a medium-hot oven (190°C, fan 170°C, gas 5).