Cranberry and Orange Relish

Place the cranberries in a large saucepan together with the vinegar and water and gently bring to the boil.

Reduce the heat and simmer until the berries start to burst. They will make a lot of juice.

Slice the top off the orange, a thin slice, enough to stud with the cloves. Add to the pan with the nutmeg and cinnamon.

Grate (or use a zester) to remove the rest of the orange rind and add to the pan with the juice from the orange.

Now add the sugar and stir until dissolved.

Bring back to the boil and simmer for 20 minute, until thickened slightly. Stir from time to time.

Remove from the heat and take out the clove studded orange rind. Leave to cool a little and pour into sterilised jars. Seal tightly.

You will need 3 standard size (378ml/1lb) clean jam jars which have been sterilised. (To sterilise jars place them on a baking tray in a preheated oven at 140C/gas 1 for 20 minutes while you make the relish. Wax discs and jam jar covers are available from good supermarkets or hardware stores or use a circle of baking parchment under the lid.)