Cranberry Relish or Sauce

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Make this cranberry relish all year round to go with pork and duck as well as at Thanksgiving and Christmas. It makes a chicken and mayonnaise sandwich great. Buy cranberries in season and freeze them so you can make it whenever you like. Plus a recipe for Baked Camembert with Cranberry Relish.


450g cranberries, fresh or frozen
200g caster sugar
Zest and juice of 1 orange
1-2 tablespoons Cointreau to taste


1. Place the cranberries with the caster sugar and orange zest and juice in a saucepan. Bring to the boil. Turn the heat down and cook until thick and reduced. Remove from the heat and add the Cointreau to taste. Stir, spoon into a bowl and cool before spooning into a jam jar or bowl. Cover and keep in the fridge for up to a week.

Buy a Camembert in a box. Remove the lid. Preheat the oven to 180C/350F/Gas 4. Place the Camembert box on a baking tray. Use a fork to pierce the cheese a few times. Spoon over a dry white wine and let it soak into the Camembert. Poke a few slivers of garlic into the cheese. Bake the cheese for 15-20 minutes until the cheese is soft and runny but still holding its shape. Remove from the oven carefully and serve immediately with a spoon or two of the cranberry relish and some of our toasted Parmesan Cheese Straws for dipping.

You can also use a boxed Epoisse or brie instead of Camembert.

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