Cranberry and orange relish

OK, perhaps it’s a bit late to be posting this recipe but it is a good one to have for future use – maybe even as soon as your New Year celebrations. It has a marvellous fresh flavour and is wonderful with, of course, roast turkey and other Xmas fare but it is equally good with roast ham and, in fact, we ate it with the game terrine we made and it went beautifully with that too. So, very versatile and a much nicer substitute for the cranberry sauce you can buy in jars. It keeps well in the fridge courtesy of the sugar content and freezes well. Fresh cranberries can be frozen for future use so stock up while they are in the shops and you can make this later in the year too.

serves 6

• 225g cranberries
• 1 small orange, thoroughly washed
• 225g castor sugar

Wash and pick over the cranberries and discard soft or damaged ones and any stalks. Cut up the unpeeled orange and discard any pips. Put the cranberries and orange pieces into the bowl of a food processor and chop very finely. Transfer to a mixing bowl and stir in the sugar. Leave to stand for at least 30 minutes for the sugar to dissolve in the fruit juices. Keep refrigerated.

recipe by Katie Stewart

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