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Cranberry & Mustard Relish
A quick cook fresh cranberry relish muddled with wholegrain mustard and earthy thyme. Perfect with your Christmas bird, ham or on the cheeseboard.
Ingredients
- 50g butter
- 200g cranberries
- 5 sprigs of thyme, leaves only
- 2 tbsp honey
- 2 tbsp wholegrain mustard
- Sea salt
- Freshly ground pepper
GET AHEAD. Can be made up to 4 days in advance. Store in the fridge. Gently warm in a saucepan for a few mins just before serving.
Method
1. Add the butter to a pan and melt over a medium heat. Tip in the cranberries, thyme, honey, mustard and a pinch of salt and pepper. Cook for 8-10 mins, stirring occasionally, till the cranberries are soft. Roughly crush the sauce with the back of a spoon. Taste and add more honey or mustard if you like. Serve warm spooned over slices of turkey or ham. Stunning dolloped generously in a cheese sarnie.
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