Cumquat and Cranberry Relish |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Great idea for using cumquats, tasty and delicious served with chicken or pork. This relish can be covered in a container, and will store in the fridge for up to 5 days. Ingredients:
200 g dried cranberries |
8 kumquats, thickly sliced & de seeded |
1 cup water |
100 g light muscovado sugar |
3 pieces ginger, preserved stem in syrup, cut into matchsticks |
Directions:
1. Put the dried cranberries in a small bowl and cover with boiling water to plump up for about 30 minutes.
2. Put the plumped cranberries and their liquid with sliced cumquats in a saucepan with the cup of water.
3. Bring fruit to the boil and simmer very gently for 5-6 minutes.
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. Add the preserved ginger to the mixture.
6. Cool before serving.
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