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

Nutrition per serving

  • kcal 62
  • fat 0g
  • saturates 0g
  • carbs 16g
  • sugars 13g
  • fibre 1g
  • protein 0g
  • salt 0.01g


  • 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


  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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