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Cranberry and beetroot relish

This cranberry and beet relish is a perfect condiment with roast turkey or other festive fowl -  and it’s also really nice with cold meat and party nibbles. It’s very easy to make so it’s worth having some in your fridge over the holidays. Make sure you  store it insterilised jars!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g fresh cranberries
  • 150 g grated fresh beetroot
  • 1 shallot or ½ red onion chopped
  • 2 Tbsp muscovado sugar
  • 4 Tbsp orange juice
  • 2 Tbsp red wine vinegar

Method
 

  1. Put all ingredients in a saucepan and bring to the boil.
  2. Gently simmer, covered, for about 30- 40 minutes, until you get a thick, jam-like, sticky sauce.
  3. Let it cool, then spoon it into a sterilised jar.
  4. Keep chilled until you need it to serve.