Ingredients
Make: 1 jar
- 225g cranberries
- 100g caster sugar
- 1 orange, Juice & zest
- 75ml vermouth, I used Valencia Island
- 1 cinnamon stick
Method
- Place all the ingredients into a pan and bring to the boil. Reduce the heat and simmer for 8-10 minutes until cranberries have popped and released their juices.
- Remove from the heat and take the cinnamon stick out of the relish.
- Immediately pour into a sterilised container. Place the lid and set aside to cool and seal.
- Label the jar and store in the fridge if the jar was not sterilised. If sterilised and sealed, the jar can be kept at room temperature until needed.
Tips
1. Control the simmer for texture:
Simmer gently just until the cranberries burst. Overcooking will turn the relish jam-like; stopping early preserves brightness and whole berry texture.
2. Bring new flavours: use port or orange juice and zest for a fragrant flavour or try some Vermouth. Remember to keep the flavour balance to enjoy when cooked.
3. Store safely depending on jar preparation:
If the jar is properly sterilised and sealed while hot, the relish can be kept at room temperature until needed.
If the jar was not sterilised, store in the fridge and use within 1–2 weeks to maintain freshness and safety.
