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Mulled cranberry chutney

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

Mulled cranberry chutney

Name: Mulled cranberry chutney
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Makes 4 x 200g jars
Ingredients: 250g (about 2-3) red onions finely sliced; ¼ tsp ground star anise; ¼ tsp ground cloves; 1 tsp ground cinnamon; 250g granulated sugar; 4 tbsp red wine or cranberry juice; 100ml red wine vinegar; 1 small orange zested and juiced; 500g fresh or frozen cranberries

Anna Glover

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Makes 4 x 200g jars

Easy

Prep: 30 mins

Cook: 50 mins

plus 2 weeks maturing

A star rating of 4 out of 5.1 ratingRate

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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

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Ingredients

Nutrition

Units:

MetricUS

250g (about 2-3) red onions

finely sliced
¼ tsp ground star anise
¼ tsp ground cloves
1 tsp ground cinnamon
250g granulated sugar
4 tbsp red wine

or cranberry juice
100ml red wine vinegar
1 small orange

zested and juiced
500g fresh or frozen cranberries

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Nutrition: Per tbsp

kcal37
fat0g
saturates0g
carbs9g
sugars9g
fibre1g
protein0.2g
salt0.01g

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.

Recipe from Homemade Christmas, December 2020

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