My Christmas Cranberry Relish

It’s nearly Christmas and one of my favourite things to do that signals the festive season for me is to make my Cranberry Relish!  The colours of the cranberries, that vibrant red through to reddish black of those tiny little berries really signify it is almost Christmas Day.

Method:

I start by putting the cranberries into a large pan, grating the zest of two oranges and one lemon and also adding the juice.

I also add a chopped apple to give a bit of thickening and texture.  The liquid can be either water or orange juice.  I usually use orange juice adding just a small amount (eg. 150 ml) until the cranberries start to release some of their own juice. I can always add more orange juice if it seems to be getting a bit dry. This year I added some chopped stem ginger and a couple of tablespoons of the stem ginger syrup.

I finely chopped the apple so it would cook in approximately the same time as the cranberries.

Slowly heat up the cranberries, zest and juice until they start letting off their own juice.  You can then see if you need to add any more orange juice (or water) and then let them simmer until they have all popped and softened.

I put some in jars for giving away and some in little glass ramekins which can keep in the fridge until Christmas Day or can be frozen go  be served with a great roast chicken in the New Year.

The sign of a good cranberry relish – an empty preserving pan!

My favourite recipe for cranberry relish that signifies the start of the Christmas period.

The recipe:

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Christmas Cranberry Relish

Prep Time

10 mins

Cook Time

25 mins

 

A Christmas cranberry relish that is an essential on our table

Servings: 8 1lb jars

Author: Heidi Roberts

Ingredients

• 1200 grams fresh or frozen cranberries
• 2 large oranges, juiced and zested and finely chopped
• 1 lemon, juiced and zested and finely chopped
• 1 large cooking apples, peeled, cored and chopped
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2-3 balls of stem ginger finely chopped
• 2-3 Tbsp stem ginger syrup

Instructions

1. Place the cranberries in a large pan (a preserving pan works really well)

2. Add the orange juice or water, orange and lemon zest and simmer until cranberries start to pop.

3. Add the chopped apple to the pan and continue to cook until the apple starts to go mushy

4. When the apples have cooked down and the cranberries have softened and popped lightly press down with a potato masher to help the texture.

5. Add the sugar, cinnamon and nutmeg and stir.

6. Taste and adjust the sugar to the required blend of tartness and sweetness.

7. Put into clean, dry jars and seal with jam pot covers following instructions on the packets.

8. Store in the fridge for 4-6 weeks or freezer if you want to keep it longer. 

If you like this recipe here are a couple more you might like to have a look at:

Rhubarb Chutney with Dates and Raisins

Stem Ginger Mincemeat

I was not required to write this post nor to write a positive recipe or review.  All opinions and photographs are my own. No photographs may be reproduced in any form without my written permission.