1 onion, finely chopped
2.5cm/1in piece ginger, peeled and grated
175ml/6fl oz raspberry or cider vinegar
140g/5oz caster sugar
2 garlic cloves, sliced
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground allspice
1 dried red chilli, crumbled, seeds removed if you prefer
300g/11oz dried cranberries
4 pears, cored and cubed, peel left on
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.
Sterilize 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.