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Spiced cranberry and orange relish
Makes: 3 x 250ml jars
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Spiced cranberry and orange relish
Recipe by Mark Hix
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
Makes: 3 x 250ml jars
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
156Kcal
Fat
0gr
Saturates
0gr
Carbs
37gr
Sugars
37gr
Fibre
2gr
Protein
0gr
Salt
0gr
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Ingredients
- 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
Step by step
Get ahead
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.
Tip*Sterilise your jars for five minutes in a medium-hot oven (190°C, fan 170°C, gas 5).