Cranberry and Red Onion Relish Recipe
By James Maddock
Cranberry sauce is obviously the traditional accompaniment for turkey at Christmas. But if you are like me and want something a bit different now and again then this cranberry and red onion relish should hit the spot. It goes well with cold turkey or indeed any cold meats - a beef sandwich with a dollop of this relish is delicious. It's spicy, warming and zesty with a festive colour and best of all it's really easy to make. The red onions give a milder onion flavour and add to the colour of the relish. It also makes a nice gift for friends and family.
- 2 tablespoons butter
- 2 red onions, peeled and sliced
- grated zest and juice of 1 lemon
- 8oz cranberries
- 4 tablespoons sugar
- 4 tablespoons red wine vinegar
- 4 tablespoons red wine
- 1/2 teaspoon allspice
- pinch ground cinnamon
- Firstly melt the butter in a medium saucepan and fry the red onions gently until they become softened (see picture 1) - this should take about 8 - 10 minutes. Be careful not to brown or burn the onions as this will affect the taste of the relish.
- Next add the lemon zest and juice (see picture 2), and cook gently for a further 5 minutes.
- The rest of the ingredients now need to be added to the saucepan - the cranberries, sugar, wine, red wine vinegar and spices (see picture 3).
- Heat until just boiling and then reduce the heat.
- Simmer until the relish becomes syrupy, 15 minutes should be enough (see picture 4).
- 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.
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 4 small jars