Peel the shallots and halve them lengthwise. Place the shallots in a roasting tin with the olive oil and 45g of the sugar. Roast at 200 degrees Celsius/gas 6 for at least 30 minutes, giving them an occasional stir to make sure the shallots cook evenly. They should be soft and caramelised. Season with salt and pepper.

Meanwhile, place the cranberries in a heavy-based saucepan with the ginger, remaining sugar, mustard seeds, port and vinegar. Bring slowly to the boil and simmer for 10-15 minutes, until the cranberries burst and the mixture thickens . Take off the heat. Stir the shallots into the cranberries then return to the heat and simmer very gently, stirring occasionally, for 10-15 minutes more, or until thick. Spoon the relish into sterilised jars. This can be served straight away or store in a cool place for up to six months. Once opened, store in the fridge and use within one month.

Serve with cheese (delicious addition to a simple cheese toastie), hot or cold ham, turkey, pate.