Cranberry relish

Christmas preparations continue apace. Today we made cranberry relish, almost as easy as going to the shop and buying a jar.

  • 350g fresh cranberries
  • Juice and zest of one orange
  • 75g sugar
  • half a cinnamon stick
  • half a teaspoon of finely grated fresh ginger
  • 3 tablespoons of Mirto di Sardegna (black myrtle liqueur from Italy)

Mirto di Sardegna is pretty rare but we happened to have some that we brought back from Italy as a holiday souvenir.  You can substitute port, crème de cassis, or even sloe gin – anything that’s got a dark fruity alcoholic tang. If you don’t fancy adding alcohol, then add more orange juice or a splash of water.

Put all the ingredients in a pan and simmer gently for about 10 minutes, until all the berries have burst. Take off the heat and stir in the alcohol. It keeps well in the fridge for up to a week, in a covered bowl. It can also be frozen – make sure to defrost it thoroughly for 24 hours before using.

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