Cumquat and Cranberry Relish

1. 1

   Put the dried cranberries in a small bowl and cover with boiling water to plump up for about 30 minutes.

2. 2

   Put the plumped cranberries and their liquid with sliced cumquats in a saucepan with the cup of water.

3. 3

   Bring fruit to the boil and simmer very gently for 5-6 minutes.

4. 4

   Stir in the muscovado sugar (could be substituted with brown sugar) until dissolved, simmer for 4-5 minutes until a thick and jam-like consistency.

5. 5

   Add the preserved ginger to the mixture.

6. 6

   Cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.