Mulled cranberry chutney

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

Prep:30 mins
Cook:50 mins
plus 2 weeks maturing
Easy

Nutrition per serving

kcal 37
fat 0g
saturates 0g
carbs 9g
sugars 0g
fibre 1g
protein 0.2g
salt 0.01g

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

Tip

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.

Method

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.
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.