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Christmas Relish

Edward Hayden’s Cranberry, Apple and Orange Relish with LBV Port from Quinta do Crasto

Chef Edward Hayden returns to Wines Direct this year with LBV Port from Quinta do Crasto in mind. Edward was also so kind to demonstrate the recipe on his IGTV channel @edwardentertains and tell you a bit about how our LBV Port is a lovely addition to this recipe (in addition to sipping it by the fire after Christmas dinner). Go to Edward Hayden’s IGTV channel here to see how to make this delicious accompaniment to your Christmas Turkey. You may also want to check out our blog post for Edward Hayden’s Buttered Christmas Turkey & Stuffing recipe

Edward Hayden’s Christmas Relish

You will never again return to the shop bought cranberry sauce after tasting this delicious commodity. This also makes a delicious gift for friends and family.

 Christmas Relish

Edward Hayden 📸


8oz/225g fresh cranberries

1 cooking apple-peeled and diced

3oz/75g caster sugar

Juice & zest of 1 orange

2floz/50ml water

3floz/75ml good quality port

1 cinnamon stick

Add all the ingredients into the pot and boil gently for 10-12 minutes until the majority of the liquids have reduced. The sauce should have a nice crimson red colour.

Transfer to a sterile jar and label. This relish has a shelf life of approximately 3 months.

Leftover relish can be added to gravies, stuffing’s, fruit crumbles etc.

To sterilize the jars wash them out with boiling water and then place in a warm oven (130C for approximately 15-20 minutes until completely dry-this will help to offset rancidity).

Quinta Do Crasto

The Duoro Valley in Portugal is one of the most improbable regions for grape growing in the world. Sheer cliffs overlook the sleepy river as it cuts its way from Spain to the Atlantic and soils of crumbling, flaky schist withstand tortuously hot summers and skin-cracking winters. But clinging to the valley sides, at gasp-inducing angles, is the stunning vineyard of the Quinta do Crasto run by brothers Miguel and Tomas Roquette.

Quinta Do Crasto’s Late Bottled Vintage Port has exquisitely complex flavours of red fruits with a spicy character. The exquisitely elegant palate exhibits velvety soft tannins and great depth—a well balanced and persistent finish.

Cranberry Relish

Chef Edward Hayden

Edward Hayden is a chef and food writer and is very well-known to audiences from his weekly cookery slots on Virgin Media’s Ireland AM. He also presents a weekly radio show, ‘The Saturday Show with Edward Hayden’, every Saturday morning on KCLR96fm. Edward works as a culinary lecturer in Waterford Institute of Technology and is the chef and proprietor of The Edward Hayden School of Cookery’ in his native Graignamanagh.

Edward has published three cookery books ‘Edward Entertains’, ‘Food to Love’ with O’Brien Press (which was awarded the prestigious Kerry Food Book of the Year) and ‘Food for Friends’ with O’Brien Press. He is currently putting the finishing touches to his next book, due for release next year.

Cranberry Relish

Edward Hayden 📸