Spicy Cranberry Chutney
Sweet and Spicy Cranberry Chutney is packed with the Christmas flavours of mulled wine spices and orange. A perfect partner for your festive cheeseboard and a great alternative to cranberry sauce when serving roast turkey or pork.Sweetness from the eating apples and tanginess from the fresh cranberries and red wine vinegar combine with the heat of ginger and chilli to make this your favourite Christmas Chutney.
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Servings: 68 tablespoons
Calories: 35kcal
tablespoons
Equipment
- Preserving pan
- Large saucepan lid or similar big enough to cover preserving pan
- spice bag or muslin cloth and string
- Ladle
- 5 or 6 x 226 g (8oz) sterilised jars
- Adhesive labels.
Ingredients
- 500 g dessert apples peeled and diced – I used Braeburn
- 250 g onions diced - about 2 medium onions
- 600 g fresh cranberries
- 150 g dried cranberries
- 15 g grated ginger
- 2 tsp pink peppercorns
- 1 tsp chilli flakes
- 1 star anise
- 1 small stick of cinnamon
- 3 cloves
- 1 orange zested and juiced
- 1 tsp sea salt
- 400 ml red wine vinegar
- 400 g caster sugar
Instructions
- Place diced onions, apples, fresh cranberries, dried cranberries, grated ginger, orange zest and sea salt in preserving pan and stir.
- Make your spice bag by tying up the spices in a large muslin square or use a ready made bag. Add to the pan.
- Pour in orange juice and red wine vinegar and stir well. Slowly bring to the boil.
- Cover with a lid and simmer for 30 minutes.
- Take off the lid and remove pan from the heat. Stir in the sugar.
- Place the pan, without lid, over a low heat. Let the chutney mixture simmer for at least 1 1/2 to 2 hours. Stir every now and then to prevent sticking to the bottom of the pan.
- The chutney is ready when the liquid has reduced and is thick and glossy. Check for thickness by drawing a silicone spatula or wooden spoon through the chutney mixture. Your chutney is ready when it parts to reveal the base of the preserving pan for a few seconds.
- Remove the spice bag before potting.
- Ladle into sterilised jars and label when cold.
Notes
- The recipe makes enough (approximately) to fill 5 or 6 x 226 g (8oz) jars. One serving is 1 tablespoon (20 g).
- You can use cooking apples to make the chutney but the flavour won’t be quite as sweet.
- The ingredient quantities should make enough chutney to fill 4 x 450g jars. Just be aware finished volumes can vary between batches.
- The recipe is easily doubled if you use a preserving pan large enough to allow the ingredients to reduce. You’ll need to cook for an extra half hour. Trebling or quadrupling the quantities is not recommended.
- Store for at least 2 weeks before eating.
- Spicy Cranberry Chutney will keep for up to a year stored in a cool dry place.
- Once opened, use within four weeks.
- Perfect on your favourite sandwich but equally at home served alongside a cheese board.
- Ideal complement to a creamy baked Brie or Camembert.
- Doubles as a delicious alternative to cranberry sauce with your Christmas turkey and absolutely delicious in a cold turkey sandwich.
- A favourite with sausage rolls, be they shop bought or homemade. If making your own, add a teaspoon of Spicy Cranberry Chutney to your sausagemeat before wrapping in puff pastry.
- Mixing your chutney with yogurt makes a delightful dip.
- Two tablespoons of pureed chutney mixed with a little water gives a lovely glaze for your Christmas ham or roast.
- Chutney spread on toast, layered with cheese and then grilled is delicious.
- Nutrition information is approximate and meant as a guideline only.
Calories: 35kcal | Carbohydrates: 11g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 36mg | Potassium: 29mg | Fiber: 1g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.1mg