Spiced Curried Pear, Sultana and Cranberry Relish

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Serve with dhal, curry, roast, cold or cured meats, in sandwiches, in cheese and ham toasties or add a spoon into baked beans when you are heating them.

Recipe doubles or halves easily


400g cranberries
150g golden sultanas
200g pears, cored peeled and chopped roughly (keep them in cold water so they don’t discolour)
175ml white wine vinegar
175g demerara sugar
1 teaspoon Madras curry powder
2 whole cloves
1 star anise
1/4 teaspoon black or pink peppercorns
Zest of one orange
1/2 inch piece of ginger, peeled and chopped finely


1. Put all the ingredients into a large heavy pan, bring to the boil over medium heat, stirring to stop it boiling over or sticking. When the sugar has dissolved simmer the mixture for up to an hour, adding a little cold water if it is getting too thick.

2. When the mixture is thick and you can make a trail when you drag the handle of a wooden spoon through the mixture it is ready. It can take between 45 minutes to an hour so you need to keep watching it and stirring it to stop it sticking. Pot into sterilised jam jars and keep in the fridge for up to a week or spoon into a bowl, leave to cool, then cover and chill.

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