Chutneys and relishes are fantastic all year round but this recipe has a taste of Christmas using cranberries with cinnamon and spices. It makes the perfect accompaniment to your favourite cheese, or with cold cuts like leftover Christmas ham. If you’re feeling particularly thrifty put some in a sterilised jar and give to friends as gifts.

Preparation time: 20 minutes

Cooking time: 40 minutes

What you’ll need:

• 2 tablespoons butter
• 2 red onions peeled and sliced
• grated rind and juice of 1 large orange
• 2 cups fresh or frozen cranberries
• 4 tablespoons sugar
• 4 tablespoons red wine vinegar
• 4 tablespoons red wine
• 1/2 teaspoon allspice
• pinch of ground cinnamon

What to do:

1. Melt the butter in medium saucepan and fry the onions gently until softened, about 8 – 10 minutes.
2. Add the orange rind and juice, and cook gently for 5 minutes.
3. Add the cranberries to the saucepan with the sugar, wine vinegar, red wine vinegar and spices.
4. Heat until just boiling and then reduce the heat.
5. Simmer until syrupy, about 15 minutes.
6. Pot the relish in sterilized small glass jars.
7. Place a circle of greaseproof paper over the surface of each one, and then seal and label the jars.
8. Decorate the lids with fabric or butter muslin and tie with string or ribbon.
9. Make this relish 2 – 3 weeks before Christmas if you like.

Remember to store it in the refrigerator after opening and use within 2 weeks.

For more recipe ideas visit www.britishonions.co.uk