- 500g frozen cranberries
- 2 cups (440g) caster (superfine) sugar
- ¼ cup (60ml) water
- 2 tablespoons sherry vinegar
- ¼ cup (60ml) Port
- Place cranberries, sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Add the vinegar and Port and cook for 20 minutes or until slightly thickened.
- Spoon into sterilised jars or clean containers and store in the refrigerator. Serve with roasted turkey or pork. Makes 3 cups.
TIP: You can make the cranberry relish up to one week ahead and store it in the fridge.
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