Cranberry and Pickled Beetroot Relish

Name: Cranberry and Pickled Beetroot Relish
Yield: Yield: 750 ml (1¼ pints/25 fl oz)
Ingredients: 450 g (1 lb/4½ cups) cranberries (fresh or frozen); 450 g (1 lb/4½ cups) cranberries (fresh or frozen); 100 g (3½ oz/½ cup) caster (superfine) sugar; 450 g (1 lb/4½ cups) cranberries (fresh or frozen); 300 ml (10 fl oz/1¼ cups) water; 3 tbsp redcurrant jelly; 4 tbsp white wine vinegar; 225 g (8 oz) pickled beetroots, drained and cut into small cubes; 1 Granny Smith apple, peeled and grated; 2 tbsp stem (preserved) ginger, drained and finely chopped

Preparation info

Yield:
750
ml

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

This relish is especially tasty with roast turkey, duck or goose.

Ingredients

300 ml (10 fl oz/1¼ cups) water
450 g

Gluten-free
Vegan

Method

Place the water, cranberries, sugar, apple, stem (preserved) ginger and vinegar in a pan over a medium heat. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the mixture has thickened. Add the beetroot and redcurrant jelly and cook for 5 minutes more. Leave to cool. Serve at room temperature.