We have been busy preparing all the Christmas dishes. Pudding is maturing on our kitchen shelve, cranberries closed in the jar, kitchen smells like Christmas and we are loving it! For bloggers festive time starts in November, but than in the end of it when the big day arrives - we have half of the job done.
Essential little touches make all the difference. And as always we promote home-made alternative to packed with colourants and preservatives store bought stuff. This relish will takes just few minutes to make and you can keep it for few weeks in the fridge. It is perfect with all the Christmas favourites like duck, turkey or cheese board.
Carmelised cranberry relish
- 1 large orange
- small piece ginger
- 200g caster sugar
- 500g fresh or frozen cranberries
Zest the orange, than shred it with a knife. Finely shred ginger too into matchsticks. Halve and juice the orange. Tip the orange juice and sugar into a saucepan and boil gently until you get amber-orange caramel. Add zest, ginger and cranberries and now on high heat cook for 6-7 minutes until cranberries start to split but still have texture. Leave to cool.