Autumn Pear and Spiced Cranberry Relish

A great Autumn/Winter preserve. Especially good eaten with a cheese platter and oatcakes, maybe with a wee glass of Port ;-) 

Ingredients to make roughly four 250g jars

1 onion, finely chopped

1 inch piece of ginger, peeled and grated

6 fl oz raspberry or cider vinegar

5 oz caster sugar

2 garlic cloves, sliced

½ tsp ground cinnamon

½ tsp ground coriander

½ tsp ground allspice

1 small tsp dried chilli

11 oz dried cranberries

4 pears, cored and cubed, peel left on

Put all the ingredients except the pear in a non-reactive saucepan with a pinch of salt. Bring slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.

Sterilize your jars.

Spoon the hot relish into still hot jars and seal. Leave to cool.

They will keep in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.

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