GLUTEN-FREE CRANBERRY RELISH
This delicious whole Cranberry Relish was originally made to complement the Rolled Roast Turkey Breast you’ll find here under Mains. But we think it’s so flavourful and moreish you could happily serve it with a Roast Chicken or Seared Duck Breasts, or even use it as a filling for a sweet tart.
Jan
CRANBERRY RELISH
Makes 2 x 250ml jars
170 gm dried whole cranberries
1 orange, rind peeled and finely julienned
1 tablespoon extra-virgin olive oil
2 red shallots, finely diced
1 3cm knob fresh ginger, peeled and finely julienned
100 gm brown sugar
125 ml red wine
125 ml water
2 tablespoons red wine vinegar
1 dried bay leaf
1 teaspoon ground cinnamon
200 ml cranberry jelly
Rehydrate cranberries by soaking in hot water for 15 minutes.
Add 2 cups of water to a small pot. Add the julienned orange rind and bring to the boil. Drain orange rind, rinse under cold water, drain again then set aside.
Heat oil in a medium saucepan over low heat. Add shallot and ginger and cook for 5 minutes, stirring occasionally, until soft.
Drain cranberries and add them to the shallot and ginger mix, along with the orange rind, brown sugar, wine, water, vinegar, bay leaf and cinnamon.
Stir to combine and increase heat. Simmer for 20 minutes or until the cranberries are soft, the moisture evaporates and the mixture thickens.
Add the cranberry jelly to the pot and simmer for another 10 minutes then remove from the heat and set aside to cool.
Transfer the relish to an airtight container and keep refrigerated for up to a week.
Serve with Roast Rolled Turkey Breast and Stuffins.