Mulled cranberry chutney
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 weeks maturing
- Easy
- 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
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.
