Cranberry and Orange Relish

This is quite an exotic accompaniment, actually suitable for all poultry and game, yet it is made in moments.

Serves 8

This recipe is from Delia's Complete Christmas Magazine

Cranberry and Orange Relish
 1 lb (450 g) fresh cranberries
 1 large orange
 1 heaped teaspoon freshly grated root ginger or ½ level teaspoon ground ginger
 3 oz (75 g) caster sugar
 1½ inch (4 cm) piece cinnamon stick
 4 cloves
 2-3 tablespoons port, to taste


Begin this by chopping the cranberries in a food processor (or by hand), then place them in a saucepan.

Now pare off the zest of the orange using a potato peeler and cut it into very fine shreds. Add these, with the juice of the orange, to the pan, followed by the ginger, sugar and spices.

Bring everything up to simmering point, stir well, put a lid on the pan and let it all simmer very gently for about 5 minutes.

Then remove the pan from the heat, stir in the port and leave to cool.

When cold, transfer the relish to a plastic freezer box and freeze.

Don't forget to remove the cloves and cinnamon before serving!

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