Eunice Power - Outside Catering Company, Waterford, Ireland.

Tuesday, December 7, 2010

Cranberry & Roast Shallot Relish

450g (1lb) shallots
45ml (3 tbsp) olive oil
225g (8oz) soft brown sugar
salt and pepper
450g (1lb) fresh or frozen cranberries
2.5cm (1") piece fresh root ginger, peeled & finely grated
150ml (¼ pint) red wine
200ml (7floz) red wine vinegar
45ml (3 tbsp) crème de cassis liqueur (optional)
1 dessertspoon mustard seeds

1. Peel the shallots and halve lengthwise.
2. Place the shallots in a roasting tin with the olive oil and 45ml (3 tbsp) of the sugar. Roast at 200°C Mark 6 for at least 30 minutes, turning twice, until softened and caramelized. Season with salt and pepper.
3. Meanwhile, place the cranberries in a heavy-based saucepan with the ginger, remaining sugar, wine and vinegar. Bring slowly to the boil and simmer for 10-15 minutes until the cranberries burst and the mixture thickens. Take off the heat.
4. Stir the shallots into the cranberries. Deglaze the roasting tin with the liqueur or a little extra wine. Reduce until syrupy, then pour into the cranberry mixture. Return to the heat and simmer very gently, stirring occasionally, for 10-15 minutes or until thick.
5. Spoon the relish into sterilized jars and cover in the usual way, using vinegar-proof tops.
6. Store in a cool place for up to 6 months. Once opened, store in the refrigerator and use within 1 month.
Serve with cheese, hot or cold ham, turkey and game.