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
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.
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.