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
50g butter • 200g cranberries • 5 sprigs of thyme, leaves only • 2 tbsp honey • 2 tbsp wholegrain mustard • Sea salt • Freshly ground pepper
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.