Happy Thanksgiving to all my lovely American friends. I thought I’d share my recipe for Cranberry and apricot relish with you as it goes so well with turkey both as it’s a tasty aside on the big day and big plate, but also livens up those all important left-overs and sandwiches for the following few days after the festivities are over.
I created this cranberry and apricot relish for my book Gourmet Gifts For Christmas and it has been proving very popular and has caused many lovely comments at my talks and demos on the Gourmet Gifts that I have been doing for the Country Living magazine fairs.
Here in the UK we tend to think of cranberries only in terms of Christmas, but for you in America they get at least two outings a year with their Thanksgiving connection. I always find the idea of their harvesting amazing. How the growers flood the fields and have the berries literally float off the bushes. I could never beleive the photos of men standing thigh deep in water with glistening red berries everywhere, awesome. So different from the way most berries and fruit are harvested.
Anyway on with my recipe for Cranberry and apricot relish
- I have used fresh apricots but you can use dried fruit instead. This recipe makes two good sized jars of relish that will keep for up to three months.
- You will need one large red onion which you can prep up by chopping finely
- a tablespoon of olive oil
- A pinch of salt
- 1 teaspoon of dried chilli flakes
- 450g/1 lb fresh apricots (or dried)
- 125g/ 4 1/2 oz dried cranberries
- 1 tablespoon of coriander seeds
- A pinch of powdered cinnamon and a pinch of allspice powder
- 300g/10 oz light soft brown sugar
- 150ml/ 5 fl oz white wine vinegar
- Heat the oil in a heavy based pan and cook the onion with the salt until nicely softened.
- Add all the other ingredients to the pot and stir well. Cook this on a low heat until the sugar has completely dissolved and then raise the temperature to a boil for 5 minutes.
- Lower the heat and get the pan simmering and leave for 1 hour. Stir now and then to avoid it sticking, especially near the end of the cooking time.
- Ladle your hot relish into two sterilised jars and pop on the lids.
- Store in a cool dark cupboard for up to three months. Once opened store in the fridge and use within a couple of weeks.
I hope you will enjoy this Cranberry and Apricot Relish this Thanksgiving and also at Christmas too of course!
I think Thanksgiving is a wonderful tradition. Just the idea of so many people giving thanks is inspiring. I wish you all a wonderful and happy day and I give thanks for my life here in Scotland and for all my lovely American friends who share their life and stories, recipes and love all over the internet.
Cranberry And Apricot Relish
- 1 large red onion finely chopped
- 1 tablespoon olive oil
- Pinch of salt
- 1 teaspoon chilli flakes
- 450 g/1lb fresh nectarines or dried
- 125 g/4 1/2oz dried cranberries
- 1 tablespoon coriander seeds
- Pinch ground cinnamon
- Pinch allspice powder
- 300 g/10oz light soft brown sugar
- 150 ml/5 floz white wine vinegar
- Heat oil in preserving pan and cook onion
- with salt till softened.
- Add all other ingredients and heat gently till
- sugar dissolved then boil 5 minutes and simmer
- for 1 hours stirring now and then to
- prevent sticking.
- Ladle into 2 sterilised jars.
- Keeps 3 months in cool dark cupboard.
- Once opened store in fridge and use within 2 weeks.
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