Spiced cranberry & pear relish recipe - Recipes - BBC Good Food

Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.

Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.

Fresh cranberries This relish uses dried cranberries, as fresh are not always easy to find if you're making items early for Christmas. When fresh cranberries are available, swap them for the dried and increase the sugar by 50g/2oz.