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Chop half the cranberries in a food processor, or else press them through the fine blade of a mincer, (leave the remainder whole, I like the texture) then place in a saucepan.
Now pare off the coloured part of the orange rind with a potato peeler and cut into very fine shreds.
Add these, with the juice of the orange to the pan, followed by the ginger, sugar and spices.
Bring everything to simmering point. stir well, put a lid on the pan and let it simmer very gently for about 5 minutes.
Remove the pan from the heat, stir in the port and, when it has cooled, pour into a serving dish.
Cover with cling film and keep in a cool place until needed. Don’t forget to remove the cloves and cinnamon stick before serving!
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Cranberry and Orange Relish
Submitted by Yummy 11 June 2009
Serve warm with Christmas or Festive Dinner
Ingredients
1lb (450g) fresh Cranberries,The rind and zest of 1 large orange,a 1 & 1/2 inch (4cm) piece of cinnamon stick,4 cloves,1 heaped tsp freshly grated root ginger,3oz (75g) caster sugar,2 - 3 tbsp Port,,(Re-produced from a Christmas magazine from about 4 years ago). I think you could do this a couple of days before if you wanted it for yourself to let it mature. Not quite sure how long it would last for gifts but if you followed the sterlisation and bottling procedure I am sure it would last a couple of weeks un-opened.,,
Method
MethodChop half the cranberries in a food processor, or else press them through the fine blade of a mincer, (leave the remainder whole, I like the texture) then place in a saucepan.
Now pare off the coloured part of the orange rind with a potato peeler and cut into very fine shreds.
Add these, with the juice of the orange to the pan, followed by the ginger, sugar and spices.
Bring everything to simmering point. stir well, put a lid on the pan and let it simmer very gently for about 5 minutes.
Remove the pan from the heat, stir in the port and, when it has cooled, pour into a serving dish.
Cover with cling film and keep in a cool place until needed. Don’t forget to remove the cloves and cinnamon stick before serving!
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
