Christmas Cranberry Chutney
Our Christmas cranberry chutney is sweet, tangy & bursting full of fresh fruit & festive spices. This goes great with cheese or as an alternative to cranberry sauce.
Servings: 10 People
Equipment
- Large Saucepan
Ingredients
- 300 g Fresh Cranberries
- 100 g Raisins
- 3 Echalion Shallots (Peeled & Finely Diced)
- 3 Granny Smith Apples (Peeled, Cored & Finely Diced)
- 250 g Caster Sugar
- 120 g Apple Cider Vinegar
- 1 Orange (Zest & 50 ml Juice)
- 1 Star Anise
- ½ Cinnamon Stick
- ½ tsp Ground Ginger
Instructions
- Add all of the ingredients into a large saucepan, season with salt & pepper then set over a medium heat.
- Cook the chutney, stirring frequently until the cranberries have burst & are starting to break down and the apples are soft. This will take 10-15 minutes.Give your chutney a taste as it cooks, if your cranberries are particularly sour add in more sugar.
- Let the chutney cool then transfer to a sterilised jar/airtight container.
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1. Cooking On An Aga - Cook the chutney on the boiling plate.
2. Cranberries - Fresh cranberries are best but frozen ones will work as well. If you're using frozen cranberries, defrost them first.
3. Storage - Make sure to store your chutney in a clean, sterilised container/jar. Kept in the fridge, it should keep for at least a couple of weeks. Alternatively, you could store the chutney in the freezer for several months.
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