We always serve this relish with our venison burgers; it’s also great with turkey and game during the festive season. For a quick and easy starter, stir a few spoonfuls through some sliced Brie and shredded chicken, wrap in filo pastry and oven bake till golden brown.
Put the onion, cranberries, orange zest and juice, port, sugar and red wine vinegar in a large saucepan. Wrap the cloves and cinnamon stick in a piece of muslin and tie it up with string so none of the ingredients can escape, then add to the pan. Simmer, stirring, over a medium-low heat for 40 minutes until the relish has thickened to a jammy consistency. Discard the muslin parcel and pour the relish into a couple of clean jars (or a bowl if you’re serving it immediately). Leave to cool.
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