Equipment
Ingredients
Relish Base
- 240 ml orange peel, cut into small pieces
- 400 g sugar
- 910 g cranberries, washed
- 350 ml water
- 450 g pear, washed, peeled, and cored
For Sealing
- 15 ml vegetable oil
Nutrition (per serving)
Method
Combine the small pieces of orange peel and sugar in a glass jar and toss until the peel is thoroughly coated.
Cover the jar with cheesecloth and let the mixture sit at room temperature for 7 days to dry the peel. Do not seal the jar with a lid during this time.
Place the washed cranberries and 350ml of water into an enamel pot.
Cook the cranberries over low heat (approximately 90°C/194°F) for 20 minutes.
Add the prepared pear pieces and the sugared orange peel mixture to the pot with the cranberries.
Continue to simmer the mixture over low heat (90°C/194°F) for an additional 20 minutes.
Transfer the hot cranberry mixture into clean, dry storage jars.
Cover the jars with cheesecloth and allow them to cool at room temperature for 24 hours.
Pour 15ml (1 tablespoon) of vegetable oil over the surface of the relish in each jar to create an airtight seal, then secure the lids. Before serving, remove the oil layer by blotting it with a paper towel.
Chef's Notes
- Using an enamel or stainless steel pot is important as cranberries are highly acidic and can react with aluminum or unlined copper.
Storage
Refrigerator: 6 months — Keep sealed with the oil layer until ready to use.
Reheating: Serve cold or at room temperature.
