Christmas Spiced Cranberry Chutney Recipe
We’ve all done it, rummaged around the freezer, and ‘happened’ upon a rogue bag of cranberries, from Christmas… here’s a great way to use them up!
Delightfully fragrant and spicy cranberry chutney; this stands up well against stronger flavours like goose, and duck (Especially with orange.) but adds richness and depth to home-baked ham, glazed with Seville marmalade, or a pork chop, too!
225g/8 oz cranberries
2 tomatoes - blanched, peeled and chopped
50g/2 oz sultanas
1/2 small onion, chopped
1 teaspoon salt
225g/8 oz soft, dark brown sugar
100ml/4 fl oz cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
175ml/6 fl oz water
1. In a large saucepan, combine cranberries, tomatoes, water, sultanas, onion and salt. Bring mixture to the boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
2. Stir in brown sugar, vinegar, ginger, cloves and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of chutney, stirring occasionally. Ladle into jars or freezer containers. This is quite a ‘wet’ chutney so refrigerate or freeze until ready to use.
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