Raw Cranberries & Cumquat Relish

Fran Leman on
Delicious relish to have in the fridge. Can be served as an condiment to most meals our serve it on its own on some crispy crackers. You can pretty much substitute the cranberries with any sweet/ tart berry. We have used inca berries in the past which turned out equally delicious.
Raw Cranberries & Cumquat Relish

VEGAN | GLUTEN FREE | Makes 1 cup

 

ingredients

  • 1 cup cranberries
  • 2 teaspoons freshly grated ginger 
  • Pinch of dried chilli flakes 
  • 2 tablespoons mild flavoured oil 
  • ½ teaspoon salt 
  • 3 tablespoons orange juice 
  • 1 tablespoon apple cider vinegar 
  • 4 small oval cumquats 
  • 2 tablespoons goji berries 
  • 2 tablespoons finely chopped red onion 
  • 1 tablespoon chopped fresh coriander 

 

method

Soak the cranberries in hot water for 2 hours. Drain and place into a food processor or high speed blender with the ginger, chilli, oil, salt, orange juice and vinegar. Blend until smooth. Transfer to a bowl. 

Finely dice the red onion, cumquats and coriander. Mix into the relish with the goji berries.

Pop in a preserving jar and refrigerate.

Keeps for 2 weeks refrigerated.  

Tags: relish