Ingredients

Method

• Extra virgin olive oil
• 2 red onions, sliced
• 1 T grated fresh ginger
• 2 x 100 g packets dried cranberries
• 30 g brown sugar
• sweet chilli sauce
• 60 g wholegrain mustard
• 4 T verjuice
• 1 T Moroccan paste
• Sea salt and freshly ground black pepper

Method

Ingredients

1. Drizzle a little olive oil in a large saucepan with. Place over a medium heat and cook the onion, ginger and cranberries with the sugar until cooked and caramelised. Add some chilli sauce, the mustard, verjuice and paste, and cook through for 2 minutes.

2. Season to taste. Transfer into a sterilised, sealed jar, and cool. Once opened, keep refrigerated.

3. Serve with hot or cold cooked ham, chicken, turkey or beef. It’s also great with smoked sausages or as a spread on sandwiches.

Per serving: 649kJ, 1g protein, 6.4g fat, 23g carbs