Cranberry, Kumquat and Ginger Relish
recipe
Cranberry, Kumquat and Ginger Relish
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This relish is particularly good with mature cheeses and other cold cuts of meat.
Ingredients
- 150g kumquats, halved or quartered
- finely shredded zest of 1 orange
- 1 tbsp finely shredded fresh root ginger
- 250g cranberries, defrosted if frozen
- 150g golden caster sugar, plus extra to taste
- 2 tbsp redcurrant jelly
- ½ tsp ground ginger
- 2-3 tbsp tawny port (optional)
Serves:
12
Preparation:
20
Cook Time:
30
Total Time:
50min
Directions
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- Bring a pan of water to the boil. Blanch the kumquats and orange zest in boiling water for minutes, then drain and rinse.
- Place l water in a saucepan with the shredded fresh ginger and bring to the boil.
- Cook the shredded ginger for minutes then add the cranberries, kumquats and orange zest. Cook gently for a further minutes until the cranberries begin to pop.
- Add the sugar, redcurrant jelly and ground ginger. Stir to dissolve the sugar, then cook gently until the sauce thickens and turns jammy.
- Stir in the port (if using) and adjust the sweetness to taste. Serve warm or cold.
Source: Tesco
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