Finely chop the onion and grate or roughly chop the garlic cloves. Coat with Ginger Infused Oil and place in a saucepan.
Coat the cranberries in Ginger Infused Oil and place in the saucepan with the onions.
Core the pears and cut into cubes, leave the skin on. Coat with Ginger Infused oil and set aside.
Add all the other ingredients except the pears to the saucepan with a large pinch of salt.
Bring the ingredients to a slow simmer while stirring to ensure all the sugar dissolves.
Add the pears and continue to cook until the mixture has the consistency of thick jam. Stir occasionally to prevent sticking on the bottom.
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.
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
Directions
Finely chop the onion and grate or roughly chop the garlic cloves. Coat with Ginger Infused Oil and place in a saucepan.
Coat the cranberries in Ginger Infused Oil and place in the saucepan with the onions.
Core the pears and cut into cubes, leave the skin on. Coat with Ginger Infused oil and set aside.
Add all the other ingredients except the pears to the saucepan with a large pinch of salt.
Bring the ingredients to a slow simmer while stirring to ensure all the sugar dissolves.
Add the pears and continue to cook until the mixture has the consistency of thick jam. Stir occasionally to prevent sticking on the bottom.
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.
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.
