Ingredients
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
Method
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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.
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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.
