A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts
Prep:10 mins
Makes 4 x 250g jars
1 onion, finely chopped2.5cm/1in piece ginger, peeled and grated175ml raspberry or cider vinegar140g caster sugar2 garlic cloves, sliced½ tsp ground cinnamon½ tsp ground coriander½ tsp ground allspice1 dried red chilli, crumbled, seeds removed if you prefer300g dried cranberries4 pears, cored and cubed, peel left on
STEP 1Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it 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.STEP 2Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.
