Cranberry spiced chutney

posted in: Gifts, jams/Chutneys, Recipe 0

So this year I’ve decided to make a homemade cranberry chutney to go with my Christmas dinner and for the cheese and biscuits!

Ingredients
2 cinnamon sticks
1 teaspoon ground cloves
1 lb (450 g) cranberries
2 tablespoons freshly grated root ginger
1 medium red onion, chopped
12 oz (350 g) demerara sugar
grated zest and juice of 2 oranges
15 fl oz (425 ml) good-quality red wine vinegar
1 teaspoon sea salt
20131222-191300.jpg
Now put all the ingredients in a wide, shallow pan. bring everything up to simmering point and stir well, ignoring the scum that rises to the surface – it will soon disappear. Now, keeping the heat at a gentle simmer, let the chutney bubble and reduce for about 45 minutes, or until you can draw a wooden spoon across the surface and leave a trail that doesn’t fill up with vinegar. Don’t forget it will thicken as it cools, so don’t let it get too thick.

20131222-191306.jpg

20131222-191315.jpg

Towards the end of the cooking time, sterilise the jars by washing in hot water and place in the oven at 180c for about 5-10mins. I used the Kilner style jar from ikea ( do not put the rubber steal in the oven ) then fill them with the hot chutney (you can discard the cinnamon now if preferred )

20131222-191321.jpgFooter

Follow admin:
Latest posts from

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.