Cranberry, Port and Orange Relish


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.

  • Use fresh cranberries if they’re in season – just add 60ml water to the recipe.
  • If you don’t have a muslin cloth, wrap the spices in a brand new J cloth instead. You need to be able to remove them before blitzing the sauce.
  • Keep stirring as this cooks; the cranberries can be a pain and stick to the bottom of the pan. Serve at room temperature to get the best flavour.
  • This keeps in the fridge for six months in an airtight jar.


  • 1 onion, finely diced
  • 500 g frozen cranberries
  • zest and juice of 1 orange
  • 300 ml port
  • 300 g granulated sugar
  • 400 ml red wine vinegar
  • 1 teaspoon cloves
  • 1 cinnamon stick, broken in half

  • muslin cloth for spices


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.