Finely chop the onion and grate or roughly chop the garlic cloves. Coat with Ginger Infused Oil and place in a saucepan.
2
Coat the cranberries in Ginger Infused Oil and place in the saucepan with the onions.
3
Core the pears and cut into cubes, leave the skin on. Coat with Ginger Infused oil and set aside.
4
Add all the other ingredients except the pears to the saucepan with a large pinch of salt.
5
Bring the ingredients to a slow simmer while stirring to ensure all the sugar dissolves.
6
Add the pears and continue to cook until the mixture has the consistency of thick jam. Stir occasionally to prevent sticking on the bottom.
7
Pre-heat oven to 160℃. Sterilise your glass jars and lids by washing in hot soapy water, rinsing and drying in the oven for 10 minutes on a tray. The recipe will make 4 x 250g jars of relish.
8
Spoon the relish into the jars and seal. Leave too cool. Place in a cool, dark place for up to 6 months. Once opened place in the fridge.
Ingredients
1onion
2 ½piece of ginger
175mlcider vinegar
140gcaster sugar
2cloves garlic
½tspground cinnamon
½tspground coriander
½tspground allspice
¼tspchilli powder (optional)
300gdried cranberries
4pears
Biohawk Ginger Infused Oil
salt
Directions
1
Finely chop the onion and grate or roughly chop the garlic cloves. Coat with Ginger Infused Oil and place in a saucepan.
2
Coat the cranberries in Ginger Infused Oil and place in the saucepan with the onions.
3
Core the pears and cut into cubes, leave the skin on. Coat with Ginger Infused oil and set aside.
4
Add all the other ingredients except the pears to the saucepan with a large pinch of salt.
5
Bring the ingredients to a slow simmer while stirring to ensure all the sugar dissolves.
6
Add the pears and continue to cook until the mixture has the consistency of thick jam. Stir occasionally to prevent sticking on the bottom.
7
Pre-heat oven to 160℃. Sterilise your glass jars and lids by washing in hot soapy water, rinsing and drying in the oven for 10 minutes on a tray. The recipe will make 4 x 250g jars of relish.
8
Spoon the relish into the jars and seal. Leave too cool. Place in a cool, dark place for up to 6 months. Once opened place in the fridge.
