A little something to make in time for Christmas... for Eilidh across the pond!

Christmas for me is all about taking time out to spend with family and friends and enjoying good food. I like to stock up over the year with making the most use of seasonal produce to make jams and chutneys. I normally take loads of jars into work for colleagues at Christmas time to sell, all done up with lovely fabric covers and labels. One particular friend, Eilidh, now lives over in America and I don't think chutney will travel well via airmail, so I'm sharing the recipe!

This is one that I go back to year after year (so much so that I have to unstick the pages in the cookbook!) which never ceases to fail me and I have adapted it over the years. It is Cranberry and Roast Shallot Relish which goes beautifully with a roast dinner, cold cuts or cheese.

You will need:
450g shallots
45ml of olive oil
225g soft brown sugar
450g cranberries
1inch piece of fresh root ginger, peel and finely grated
1tbsp mustard seeds
150ml red wine
200ml red wine vinegar

1. Place the shallots in a pan of boiling water for 5 minutes to loosen the skin, then remove. When cool enough to handle, peel off the skins, leaving on a little bit of the root end to hold the shallots intact.

2. Now place the shallots in a roasting tin with the olive oil and 45g of the brown sugar. Roast at 200C / gas mark 6 for at least 30minutes, turning twice, until softened and caramelised. Season with salt and pepper.

3. Meanwhile, place cranberries in a heavy based saucepan, and the ginger, remaining sugar, mustard seeds, wine and vinegar and bring slowly to the boil. Simmer for 10-15minutes until the cranberries burst and the mixture thickens. Remove from the heat.

4. Stir in the shallots. Place the tin on your hob and deglaze with an little extra wine, reducing until it turns into a syrup. Pour this into the cranberry movement. Return to the heat and simmer gently for another 10-15minutes. Stir gently.

5. Spoon the relish into sterilised jars and use vinegar proof lids. Store in a cool place for upto 6months. Once open, keep in the fridge for upto a month.

Mmmmmm! Delicious!

Nic xoxo