Ingredients

The following ingredients have 9 Servings
  • 200g fresh or frozen cranberries
  • 8 kumquats , thickly sliced and any pips discarded, plus extra for garnish
  • 100g light muscovado sugar , plus extra if needed
  • 3 pieces preserved stem ginger in syrup, cut into matchstick-size strips

Instruction

  • Put the cranberries and kumquats in a pan with 300ml/⁄½ pint water. Bring to the boil and simmer very gently for 5-6 minutes, or until the skins start to pop.
  • Stir in sugar until dissolved, simmer for 4-5 minutes until thick and jam-like. Add stem ginger and more sugar if you like. Cool before serving. Relish can be stored in a covered container in the fridge for up to 5 days.