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