Christmas Recipes > Cranberry and Red Onion Relish
2 red onions peeled and sliced
grated rind and juice of 1 large orange
2 cups fresh or frozen cranberries
4 tablespoons sugar
4 tablespoons red wine vinegar
4 tablespoons red wine
1/2 teaspoon allspice
pinch of ground cinnamon
(see measure conversions for more information)
- Add the orange rind and juice, and cook gently for 5 minutes.
- Add the cranberries to the saucepan with the sugar, wine vinegar, red wine vinegar and spices.
- Heat until just boiling and then reduce the heat.
- Simmer until syrupy, about 15 minutes.
- Pot the relish in sterilized small glass jars.
- Place a circle of greaseproof paper over the surface of each one, and then seal and label the jars.
- Decorate the lids with fabric or butter muslin and tie with string or ribbon.
- Make this relish 2 - 3 weeks before Christmas if you like.
- Remember to store it in the refrigerator after opening and use within 2 weeks.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make cranberry and red onion relish:
Just the thing to make to go with cold or hot turkey. Especially nice in turkey sandwiches.
Ingredients
2 tablespoons butter2 red onions peeled and sliced
grated rind and juice of 1 large orange
2 cups fresh or frozen cranberries
4 tablespoons sugar
4 tablespoons red wine vinegar
4 tablespoons red wine
1/2 teaspoon allspice
pinch of ground cinnamon
(see measure conversions for more information)
Method
- Melt the butter in medium saucepan and fry the onions gently until softened, about 8 - 10 minutes.- Add the orange rind and juice, and cook gently for 5 minutes.
- Add the cranberries to the saucepan with the sugar, wine vinegar, red wine vinegar and spices.
- Heat until just boiling and then reduce the heat.
- Simmer until syrupy, about 15 minutes.
- Pot the relish in sterilized small glass jars.
- Place a circle of greaseproof paper over the surface of each one, and then seal and label the jars.
- Decorate the lids with fabric or butter muslin and tie with string or ribbon.
- Make this relish 2 - 3 weeks before Christmas if you like.
- Remember to store it in the refrigerator after opening and use within 2 weeks.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
