Spiced cranberry & pear relish

• onion↗1

  finely chopped

• 2.5cm/1in piece ginger

  peeled and grated

• raspberry or cider vinegar↗175ml ml
• caster sugar↗140g g
• garlic cloves↗2

  sliced

• ground cinnamon↗½ tsp tsp
• ground coriander↗½ tsp tsp
• ground allspice½ tsp tsp
• dried red chilli↗1

  crumbled, seeds removed if you prefer

• dried cranberries↗300g g
• pears↗4

  cored and cubed, peel left on

Step-by-step instructions

1. 1

   Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.

2. 2

   Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.