I think I prefer a relish to a chutney – I like the combination of fruit and a vegetable, letting the remainder of the ingredients do their thing. The other huge plus is that it doesn't take long. A chutney is fruit with additional spices and aromatics – usually taking at least an hour to cook and you have to live with the aroma in your kitchen for quite a while.
Here goes :
Cranberry and red onion relish
300g dried cranberries
3 medium red onions, finely diced
3 tbsp olive oil
7 fl oz of Balsamic vinegar
3 tbsp of preserving sugar
celery salt and black pepper
6 jars – my discovered stash, they
are 7 sided and measure 5cms/1¾” in diameter
x 7cms/2¾” high
Sweat the onion in the olive oil. Add the cranberries, vinegar and sugar and simmer gently for 25/30 minutes until sticky and reduced, season with celery salt and black pepper.
This recipe will give you 780g of relish – I filled seven jars as per the photos that follow.
If you can't get hold the preserving sugar you can use granulated.
Easy peasy!
Here come the festive fotos ...
