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Homemade Cranberry Chutney
A super easy recipe for the most deliciously sweet yet tart and spicy chutney just perfect for the festive season and so much more.
Ingredients
- 200 g dried mixed fruit
- 2 tbsp whisky
- 250 g onions chopped
- 1 apple peeled, cored and chopped
- 250 g sugar
- 5 tsp Chinese 5 spice
- 1/2 tsp ground ginger
- 50 g walnuts toasted for 1 minute
- 4 tbsp red wine
- 125 ml red wine vinegar
- 1 orange zest and juice
- 300 g cranberries fresh or frozen
Instructions
- Soak the dried fruit in the whisky for an hour or overnight if possible. You just want the dried fruit to plump up with the whisky
- Heat the onion, sugar, spices, red wine, vinegar, dried fruit and walnuts in a pan for about 30 minutes
- Add the cranberries along with the orange juice and zest and cook for a further 20 minutes
- Ladle into sterilised jars and leave for 2 weeks to mature
Video
Notes
This recipe makes 3 x 250g jars of cranberry chutney. I work out a serving of chutney as 1 tablespoon.
Leave your chutney to mature for 2 weeks before using it.
Store in a cool cupboard for up to 6 months. Once opened store your chutney in the fridge and use within a month.
Nutrition
Calories: 40kcalCarbohydrates: 8gProtein: 0.4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 1mgPotassium: 51mgFiber: 1gSugar: 7gVitamin A: 11IUVitamin C: 2mgCalcium: 11mgIron: 0.3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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