Mulled cranberry chutney presented in a jar with a gift label attached

Mulled cranberry chutney

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 weeks maturing
  • Easy
  • Makes 4 x 200g jars

Make our fruity, spiced Christmas chutney, which has all the flavours of cranberries and mulled wine. Enjoy with a cheeseboard, or make as a thoughtful gift

Nutrition: Per tbsp
NutrientUnit
kcal37
fat0g
saturates0g
carbs9g
sugars9g
fibre1g
protein0.2g
salt0.01g
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Ingredients

Method

  • STEP 1

    Put all the ingredients, except the orange zest and juice and the cranberries, into a heavy-based pan and bring to a simmer over a medium heat. Cook, stirring often, for 30 mins until the onions have softened, the sugar has melted, and the mixture looks thick and syrupy.

  • STEP 2

    Stir in the orange zest and juice and the cranberries, then simmer for 20 mins more until the mixture has thickened, the cranberries have popped and everything is sticky and jammy. Divide between four small sterilised jars (see tip, below) and leave to cool before labelling. Leave in a cool, dark place for two weeks before opening. Once opened, store in the fridge.

RECIPE TIPS

HOW TO STERILISE JARS
Wash the jars with hot, soapy water, and rinse well. Put the jars on a baking tray, upside-down, and bake at 140C/120C fan/gas 1 until completely dry. Pack the veg or chutney into the jars while they’re hot to prevent the glass cracking.

Goes well with

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