Spiced cranberry & pear relish
A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts
Mulling syrup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 x 400ml bottles
Skip to ingredients
- 250g caster or granulated sugar
- 2 orangeshalved
- 6 whole cloves
- 6 whole allspice
- 2 cinnamon sticks
- ¼ nutmegfreshly grated
- small piece gingersliced
Nutrition: per serving
- kcal15
- fat0g
- saturates0g
- carbs4g
- sugars4g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Put all the ingredients into a saucepan with 1 litre water and bring slowly to a simmer, making sure all the sugar has been completely dissolved. Turn down the heat and simmer for 20 mins. Leave to cool, then strain through a very fine sieve.
step 2
Sterilise your bottles by washing them in hot soapy water, rinsing well, then drying them in a warm oven. Meanwhile, rewarm the syrup until just hot, then pour into the bottles while still hot and seal.
step 3
Before giving away, add labels with serving instructions: Heat 400ml syrup with 750ml red wine or cider and some slices of orange or apple. Syrup will keep in a cool, dark place for up to 3 months.
