Apple, Cranberry and Walnut Preserves
86 / 100
- 2 red onions
- 7 Tbsps balsamic vinegar
- 7 ozs brown sugar
- 12 ozs fresh Cranberry
- 1 pinch Cardamom
- ½ tsp Coriander
- 2 Juniper berries
- 1 tsp finely chopped rosemary
- ½ Orange (juiced)
- 3 ozs Walnut
- Orange peel (for garnish)
Peel and halve the onions and cut into small cubes. Combine with the vinegar, sugar, cranberries, spices and rosemary in a saucepan. Add the orange juice and cook, while stirring, for about 5 minutes until it is soft and thick. Mix in the walnuts and a pinch of salt and cook for another 3 minutes. Season to taste.
Spoon into clean jars, close the lids and turn upside down for 10 minutes. Turn the right way up again and leave to cool.
Leave to stand for about 2 months in the refrigerator.
As needed, take a jar, pour the contents into a bowl and serve garnished with orange zest.
Tip: To preserve the relish for longer, you will need to process the jars according to manufacturer's instructions.