Cranberry and Orange Relish

This recipe is from Delia's Happy Christmas.

In our family there are those who like bread sauce as the accompaniment to turkey, and there are those who prefer cranberries.

For the latter I always make the following sauce, one of the very nicest and one that can be made ahead without coming to any harm.

The Delia Online Cookery School: Watch how to zest and juice citrus fruits in our video. Press the recipe image to play.

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Freezing Rum Sauce and Cranberry Relish

Asked by: Adeebee

Hi Lindsay In preparation for Christmas and using Delia's Christmas book, can you advise if the two following recipes can be prepared in advance and frozen: Christmas rum sauce Cranberry and orange relish? Many thanks for your advice.

Answered by Lindsey: Hello, For the Rum Sauce… You could freeze the white sauce part then add the remaining butter rum and cream when you reheat it. You might find it separates and needs a vigorous whisk to bring it back together. As the all in one sauce method is so easy, overall, I would say making it fresh is less effort than making, freezing and reviving it! I would have everything weighed out and ready to go. For the Cranberry Relish it can be stored in a lidded container on the fridge for 5 – 7 days or you can freeze it on the day it is made for up to 3 months Kind regards Lindsey

Method

Chop the cranberries in a food processor, or else press them through the fine blade of a mincer, then place them in a saucepan.

Now pare off the coloured part of the orange rind with a potato peeler and cut it into very fine shreds. Add these, with the juice of the orange, to the pan followed by the ginger, sugar and spices. Bring everything up to simmering point, stir well, put a lid on the pan and let it all simmer very gently for about 5 minutes.

Then remove the pan from the heat, stir in the port and, when it has cooled, pour into a serving dish. Cover with clingfilm and keep in a cool place till needed. Don't forget to remove the cloves and cinnamon before serving!

For freezing, when cool transfer the relish to a plastic freezer box and freeze.