Yields4 Servings

 1 onion
 2 ½ piece of ginger
 175 ml cider vinegar
 140 g caster sugar
 2 cloves garlic
 ½ tsp ground cinnamon
 ½ tsp ground coriander
 ½ tsp ground allspice
 ¼ tsp chilli powder (optional)
 300 g dried cranberries
 4 pears
 Biohawk Ginger Infused Oil
 salt

1

Finely chop the onion and grate or roughly chop the garlic cloves. Coat with Ginger Infused Oil and place in a saucepan.

2

Coat the cranberries in Ginger Infused Oil and place in the saucepan with the onions.

3

Core the pears and cut into cubes, leave the skin on. Coat with Ginger Infused oil and set aside.

4

Add all the other ingredients except the pears to the saucepan with a large pinch of salt.

5

Bring the ingredients to a slow simmer while stirring to ensure all the sugar dissolves.

6

Add the pears and continue to cook until the mixture has the consistency of thick jam. Stir occasionally to prevent sticking on the bottom.

7

Pre-heat oven to 160℃. Sterilise your glass jars and lids by washing in hot soapy water, rinsing and drying in the oven for 10 minutes on a tray. The recipe will make 4 x 250g jars of relish.

8

Spoon the relish into the jars and seal. Leave too cool. Place in a cool, dark place for up to 6 months. Once opened place in the fridge.

Ingredients

 1 onion
 2 ½ piece of ginger
 175 ml cider vinegar
 140 g caster sugar
 2 cloves garlic
 ½ tsp ground cinnamon
 ½ tsp ground coriander
 ½ tsp ground allspice
 ¼ tsp chilli powder (optional)
 300 g dried cranberries
 4 pears
 Biohawk Ginger Infused Oil
 salt

Directions

1

Finely chop the onion and grate or roughly chop the garlic cloves. Coat with Ginger Infused Oil and place in a saucepan.

2

Coat the cranberries in Ginger Infused Oil and place in the saucepan with the onions.

3

Core the pears and cut into cubes, leave the skin on. Coat with Ginger Infused oil and set aside.

4

Add all the other ingredients except the pears to the saucepan with a large pinch of salt.

5

Bring the ingredients to a slow simmer while stirring to ensure all the sugar dissolves.

6

Add the pears and continue to cook until the mixture has the consistency of thick jam. Stir occasionally to prevent sticking on the bottom.

7

Pre-heat oven to 160℃. Sterilise your glass jars and lids by washing in hot soapy water, rinsing and drying in the oven for 10 minutes on a tray. The recipe will make 4 x 250g jars of relish.

8

Spoon the relish into the jars and seal. Leave too cool. Place in a cool, dark place for up to 6 months. Once opened place in the fridge.

Cranberry Relish