This delicious relish with the seeded crackers would make a perfect Christmas gift. Inspired by the recipe from Home Beautiful December 2013 issue.

I bought the bamboo boat trays and clear lidded jars from the Donna Hay online store.

Ingredients

Relish

• 2 tbsp olive oil
• 2 large red onions (500g) thinly sliced
• 2 tsp yellow mustard seeds
• 1/2 cup dried cranberries
• 1 cup sugar
• 1 cup red wine vinegar

Seeded Crackers

• 2 cups wholemeal plain flour,
• 1/4 cup LSA meal
• 3 tsp sesame seeds
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1/4 cup olive oil
• 1 tbsp  honey
• 200ml warm water
• 1/3 cup pepitas

Method

To make the relish, heat oil in a large saucepan.  Add onions and mustard seeds and cook until soft not brown about 15 minutes.

Add cranberries, sugar and red wine vinegar and stir until the sugar dissolves.  Bring to the boil and simmer for 25 minutes until jam like consistency.

Allow to cool and place in sterilised jars.  Will keep at room temperature for up to five days.  Refrigerated for four weeks.

Method for the crackers

Preheat the oven for 200C

Line two baking trays with baking paper.

Put flour, LSA, 2 tsp of sesame seeds, salt and pepper into a large mixing bowl and stir.

Add oil, and honey and warm water and whisk with a fork to combine.

Turn the dough out onto a a lightly floured surface and knead it gently.  Knead the dough into a ball and let it sit for 10mins.

Roll the dough out onto a floured surface to about 3mm thick piece.

Cut out desired shapes and place onto a lined baking tray.

Top each cut out piece with pepitas, brush lightly with olive oil and sprinkle with sesame seeds.

Bake for 10mins at 200C and then turn the oven down to 180C and back for 10-15 mins until golden.

Allow to cool on a wire rack.  Crackers will store in an airtight container for up to five days.

Here is a print friendly recipe for you.