Chutney recipe for 4 - 8 people, takes only 30 mins; recipe has onion, ginger, cider vinegar, caster sugar, garlic clove, ground cinnamon, coriander, allspice, red chilli, dried cranberries and pear.
Spiced cranberry & pear relish
Course: Chutney
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Coriander: 1/2 tsp ground coriander
- Garlic Clove: 2 garlic cloves, sliced
- Red Chilli: 1 dried red chilli, crumbled, seeds removed if you prefer
- Onion: 1 onion, finely chopped
- Cider Vinegar: 175ml raspberry or cider vinegar
- Ginger: 2 1/2 cm/1in piece ginger, peeled and grated
- Caster Sugar: 140g caster sugar
- Ground Cinnamon: 1/2 tsp ground cinnamon
- Allspice: 1/2 tsp ground allspice
- Pear: 4 pears, cored and cubed, peel left on
- Dried Cranberries: 300g dried cranberries
Directions
- Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
- Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool.Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.
