Instructions: Heat oil in a pan and add the shallots. Colour lightly. Bruise the ginger with a rolling pin or sharpening steel. Add the vinegar, sherry, sugar and ginger to the pan and shaking the pan, cook the shallots for 4 or 5 minutes until almost cooked through. Add the jelly and the orange zest and cranberries if using and cook for another minute.

Do not allow the berries to burst. If you are using the blueberries add them at the last moment without cooking as they are more fragile.

Store in the frig and serve either hot or cold. Remember to remove the ginger before serving.

5

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.