This sticky, rich chutney will enhance any salad - or try serving it with warm goat's cheese on toast
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If you want to use a slow cooker...
Mix the onions and sugar in the slow cooker pot then cover and cook on High for 2-3 hours, stirring occasionally until soft and caramelised. Add the red wine vinegar and red wine and cook, uncovered, on High for another 2-3 hours until sticky. Stir in the grenadine, leave to cool then transfer to sterilised jars.