Cumquat and Cranberry Relish

Submitted by Tisme

"Great idea for using cumquats, tasty and delicious served with chicken or pork. This relish can be covered in a container, and will store in the fridge for up to 5 days."

 

• Ready In: 1hr 5mins
• Ingredients: 5
• Yields: 2 cups

ingredients

• 200 g dried cranberries
• 8 kumquats, thickly sliced & de seeded
• 1 cup water
• 100 g light muscovado sugar
• 3 pieces ginger, preserved stem in syrup, cut into matchsticks

directions

1. Put the dried cranberries in a small bowl and cover with boiling water to plump up for about 30 minutes.
2. Put the plumped cranberries and their liquid with sliced cumquats in a saucepan with the cup of water.
3. Bring fruit to the boil and simmer very gently for 5-6 minutes.
4. Stir in the muscovado sugar (could be substituted with brown sugar) until dissolved, simmer for 4-5 minutes until a thick and jam-like consistency.
5. Add the preserved ginger to the mixture.
6. Cool before serving.