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Cranberry & Mustard Relish
Swap traditional cranberry sauce for this punchy homemade relish. The mustard gives it a spicy kick. While a dash of honey adds sweetness. It's a tasty mix of tart, tangy and sweet. Perfect as part of your Christmas Day lunch.
Ingredients
- 5 sprigs of thyme
- 50g butter
- 175g cranberries
- 2 tbsp honey
- 2 tbsp wholegrain mustard
Prep: 5 mins | Cook: 8-10 mins
Method
1. Strip the thyme leaves form their woody stems. Discard the stems.
2. 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.
3. Roughly crush the sauce with the back of a spoon. Taste and add more honey or mustard, if you think it needs it. Serve warm on the side of roast turkey, chicken or ham. It's also delicious added to a cheese sandwich or a toastie.
4. Get Ahead
This relish can be made up to 4 days in advance. Store in the fridge in a sealed tub. Gently warm in a pan for a few mins just before serving.
This relish can be made up to 4 days in advance. Store in the fridge in a sealed tub. Gently warm in a pan for a few mins just before serving.
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