Sunday, 15 December 2013

The Twelve Posts of Christmas: Cranberry and Onion Relish

Ok, so granted, you can buy any old jar of cranberry sauce...but there is something about making your own relish which is a lot more hearty, tasty, and of course made with love. I've made this so many times now I can almost do it in my sleep! there is almost always a pot of it in the fridge to be had with hot buttered toast for a more savoury jam substitute, or to spoon onto savoury tarts. For the omnivores out there you may be wondering why someone who doesn't tuck into a turkey's corpse would be interested in cranberry relish. It tastes divine on crackers with almond or cashew cheese, its scrumptious tossed in fried mushrooms, or spooned over a vegetable terrine with gravy. Make a big batch, bottle it and give it away as Christmas pressies. The longer it sits the better the flavour becomes just like a good sweet fruit mince.

500 gr frozen cranberries
2 cups raw sugar
2/3 cup balsamic vinegar
2/3 cup water
2 large chopped red onions
1 garlic clove crushed
bunch of fresh sage or thyme, chopped
juice and zest of an orange
pinch salt
oil for frying

1.In a large heavy bottomed saucepan gently saute chopped onion and crushed garlic  in a little oil until translucent. Add chopped thyme and fry for another minute or two to release the oils and aroma.
2.Increase to a medium heat and add all other ingredients, and stir until sugar is dissolved.
3.Turn heat down and simmer until cranberries collapse and mixture has reduced to a very thick consistency.
4.Spoon into sterilised jars and leave to cool. Best kept in fridge if you do not seal the jars, and keep in fridge once opened.

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