Cranberry relish

• ½ litre (16 fl oz) tin of cranberries
• 75-100 g (2½-3½

Drain the cranberries, reserving the liquid. Put the berries into a pan with boiling water to cover and bring to the boil. Set aside to cool. Mix the reserved liquid with the honey and the flour and bring to the boil. Cook until it thickens a little, add to the berries and bring the mixture to the boil again. Serve with roast pork or turkey.