Turkey & ham salad
A sweet, low fat salad great for using up festive leftovers. Make it different with our tip to make it meat-free
Spiced cranberry & pear relish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 x 250g jars
Skip to ingredients
- 1 onionfinely chopped
- 2.5cm/1in piece gingerpeeled and grated
- 175ml raspberry or cider vinegar
- 140g caster sugar
- 2 garlic clovessliced
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp ground allspice
- 1 dried red chillicrumbled, seeds removed if you prefer
- 300g dried cranberries
- 4 pearscored and cubed, peel left on
Nutrition: per serving
- kcal86
- fat0g
- saturates0g
- carbs22g
- sugars21g
- fibre1g
- protein0g
- salt0.01glow
Method
step 1
Put 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 2
Sterilise 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.
