Cranberry & kumquat relish

• fresh or frozen cranberries200g g
• kumquats8

  thickly sliced and any pips discarded, plus extra for garnish

• light muscovado sugar↗100g g

  plus extra if needed

• pieces preserved stem ginger↗3

  in syrup, cut into matchstick-size strips

Step-by-step instructions

1. 1

   Put the cranberries and kumquats in a pan with 300ml/⁄½ pint water. Bring to the boil and simmer very gently for 5-6 minutes, or until the skins start to pop.

2. 2

   Stir in sugar until dissolved, simmer for 4-5 minutes until thick and jam-like. Add stem ginger and more sugar if you like. Cool before serving. Relish can be stored in a covered container in the fridge for up to 5 days.