Ingredients:
- Vegetable oil
- 1 tablespoon (15 ml) mustard seed
- 2 teaspoons (10 ml) chili flake
- 2 tablespoons (30 ml) chopped garlic
- 2 tablespoons (30 ml) chopped fresh ginger
- 4 cups (1 L) fresh or frozen cranberries
- 4 cups (1 L) peeled chopped pears
- 1 cups (240 ml) pear cider
- ½ cup (120 ml) cider vinegar
- 1 cups (240 ml) sugar
- 1 orange, juice and shaved peel strips (orange coloured peel only)
- 3 stars anise
- 1 cinnamon stick
- 1 tablespoon (15 ml) whole fennel seed
- 1 tablespoon (15 ml) black peppercorns
- 1 tablespoon (15 ml) whole allspice
- 4 whole cloves
- Salt
Method:
Heat vegetable oil in a large saucepan over medium heat until shimmering.
Add the mustard seed and sizzle 30 seconds, then add chili flake, garlic, and ginger. Sizzle one minute until aromatic, do not brown.
Add the cranberries, pears, cider vinegar, sugar, and orange juice. Stir to prevent sticking, season with salt.
Prepare a sachet with shaved orange peel strips, star anise, cinnamon, fennel, pepper, allspice, and cloves. Add to the pot.
Bring all to a boil, stirring often to prevent sticking, then reduce heat to medium-low and simmer gently for 75-90 minutes or until thick and well broken down.
When ready, remove the sachet and discard.
Can using your favourite canning method and pack in a box with other favourite preserves to offer to friends and family as a Boxing Day gift – serve cold or room temperature.