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  • 500 g (1 lb) fresh or frozen cranberries (if frozen, there is no need to defrost first)
  • 500 g (1 lb) red onions, thinly sliced
  • 250 g (8 oz) mixed dried fruit
  • 250 g (8 oz) light muscovado sugar
  • 150 ml (¼ pint) red wine
  • 150 ml (¼ pint) red wine vinegar
  • 2 teaspoons ground mixed spice
  • 1 teaspoon dried crushed chillies
  • 1 teaspoon salt
  • ½ teaspoon pepper

Add all the ingredients to a preserving pan, cover and simmer gently for 1 hour, stirring from time to time, until softened.

Remove the lid and cook for 15–30 minutes until thick, stirring more frequently towards the end of cooking, until the cranberries are very soft and the chutney is thick.

Spoon into warm, dry jars, filling to the very top and pressing down well. Disperse any air pockets with a skewer or small knife. Cover with screw-top lids, label and leave to cool.

To serve, this chutney goes perfectly with cold sliced turkey, watercress and cherry tomatoes.

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