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Cranberry, port and orange relish recipe

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Christmas lunch calls for lots of cranberry sauce. Try adding sweet port and orange zest into this relish, which will brighten up your Christmas meal and tastebuds. To prepare ahead of time, chill for up to 3 days or freeze for up to 3 months. See method

Serves 8
5 mins to prepare and 20 mins to cook
71 calories / serving
Freezable
Vegan
Vegetarian
Dairy-free

Ingredients

500g (1lb) fresh cranberries
85g caster sugar
1 orange, finely zested and juiced
1 tbsp freshly grated ginger
3 cloves
1 cinnamon stick
2 tbsp malt vinegar
75ml (3fl oz) Port

Each serving contains

Energy
300kj
71kcal 4%
Fat
0g 0%
Saturates
0g 0%
Sugars
15g 17%
Salt
trace 0%

of the reference intake
Carbohydrate 15.7g Protein 0.4g Fibre 3.2g

Method

In a pan, cook the cranberries, sugar and orange juice over a low heat until the sugar has dissolved. Increase the heat and cook for 10 mins more or until the fruit starts to break down.
Add the orange zest, ginger, cloves, cinnamon and vinegar, and simmer for a further 10 mins or until thickened. Remove from the heat and stir in the port. Leave to cool before serving.

Freezing and defrosting guidelines

Once completely cool transfer to a freezer-proof container and freeze for up to 3 months. Defrost fully in the fridge before serving. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas side dishes recipes