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Cranberry & kumquat relish

This relish goes perfectly with ham or turkey, making it a perfect accompaniment for your Christmas dishes

  • Prep: 20 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 62
  • Carbohydrates 16
  • Saturated Fat 0
  • Sugar 13
  • Protein 0
  • Fat 0
  • Fibre 1
  • Salt 0.01

Nutrition per serving

  • Calories 62
  • Carbohydrates 16
  • Saturated Fat 0
  • Sugar 13
  • Protein 0
  • Fat 0
  • Fibre 1
  • Salt 0.01

Ingredients

  • 200g fresh or frozen cranberries
  • 8 kumquats, thickly sliced and any pips discarded, plus extra for garnish
  • 100g light muscovado sugar, plus extra if needed
  • 3 pieces preserved stem ginger in syrup, cut into matchstick-size strips

Method

  1. Put the cranberries and kumquats in a pan with 300ml/?½ pint water. Bring to the boil and simmer very gently for 5-6 minutes, or until the skins start to pop.

  2. Stir in sugar until dissolved, simmer for 4-5 minutes until thick and jam-like. Add stem ginger and more sugar if you like. Cool before serving. Relish can be stored in a covered container in the fridge for up to 5 days.

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