Pear and Cranberry Christmas Pickle, with Figs and Muscovado

Pear and Cranberry Christmas Pickle, with Figs and Muscovado

A rich and indulgent Pickle for the Christmas pantry. With dried vine fruits, cranberries and figs, some fresh pear for sweetness and dark muscovado sugar that gives this a lovely depth of flavour. Serve with cold meats and cheeses at Christmas time.

Makes 6 x 330g jars



150g dried fresh or frozen cranberries

100g stoned dates chopped

150g golden raisin

150g sultana

100g prunes chopped

300g conference pear – peeled, cored and chopped

300g onion chopped

500g cider vinegar

250g light muscovado

250g dark muscovado

1tsp ground ginger

1tsp ground cinnamon

½ tsp ground allspice

1 tsp sea salt

3 tbsp brandy



6 or so jars with lids

Sharp knife and chopping board

Wooden spoon






Wash and scrub the jars and place in the oven to dry at 100oC for 30 minutes.

Boil the lids in water for 10 minutes to sterilise.

Remove the jars and allow to cool and cover with a clean tea towel.

Dry the lids with kitchen paper. Set aside.



Mix all ingredients in your largest pan.

Bring to a gentle simmer and cook for approximately 1 ½ hours.

Stir from time to time with a long handled wooden spoon.

The mix will thicken eventually and should be glossy.

Remove from the heat and add the brandy. Stir.

Use a jug to pot into the jars and fill to the top of the jar above the “shoulder.”

Work as cleanly as possible.

Screw the clean lids on tightly, label and leave to mature for 1 month.

Consume within 18 months.