Cranberry and Red Onion Relish Recipe

By James Maddock

Updated 12/08/2011

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.

Ingredients

• 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

Method

• 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