A tangy spread to compliment many dishes.


  • 500 g cranberries
  • 500 g sugar
  • 450 ml water


  • Put the fruit and water into a pot, bring to the boil and simmer until all the fruit is soft or burst.
  • Sieve or pass the pulp and return to the pot and continue to cook or dry out, then add the warmed sugar and stir until dissolved.
  • Cook the cheese slowly and carefully until very thick. The mix can now be turned out into an oiled mould and sealed in wax paper.

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