The World's Finest


  • 2 tablespoons butter
  • 2 red onions peeled and sliced
  • grated rind and juice of 1 large orange
  • 2 cups fresh or frozen cranberries
  • 4 tablespoons sugar
  • 4 tablespoons red wine vinegar
  • 4 tablespoons red wine
  • 1/2 teaspoon allspice
  • pinch of ground cinnamon

Cranberry and red onion relish


  • Melt the butter in medium saucepan and fry the onions gently until softened, about 8 – 10 minutes.
  • Add the orange rind and juice, and cook gently for 5 minutes.
  • Add the cranberries to the saucepan with the sugar, wine vinegar, red wine vinegar and spices.
  • Heat until just boiling and then reduce the heat.
  • Simmer until syrupy, about 15 minutes.
  • Pot the relish in sterilized small glass jars.
  • Place a circle of greaseproof paper over the surface of each one, and then seal and label the jars.
  • Decorate the lids with fabric or butter muslin and tie with string or ribbon.
  • Make this relish 2 – 3 weeks before Christmas if you like.
  • Remember to store it in the refrigerator after opening and use within 2 weeks.

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