Cranberry, port and orange relish recipe

  • Serves 8
  • 5 mins to prepare and 20 mins to cook
  • 71 calories / serving
  • Freezable
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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.

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 minutes more or until the fruit starts to break down.

Add the orange zest, ginger, cloves, cinnamon and vinegar, and simmer for a further 10 minutes or until thickened. Remove from the heat and stir in the Port. Leave to cool before serving. 

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  • Ingredients

  • 500g (1lb) fresh cranberries
  • 85g (3 1/4oz) 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
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  • Energy 302kj 71kcal 4%
  • Fat 0.1g 0%
  • Saturates 0g 0%
  • Sugars 15g 17%
  • Salt trace 0%

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

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