Cranberry & Mustard Relish

Cooking time
Serves4-8 people
Vegetarians Gluten-free diets
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

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.

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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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