This is a really lovely, fruity chutney, which I make at Christmas when I get cranberry fever and start wanting to put cranberries into everything. I think it’s best eaten with really mature cheddar, or a strong blue like a Stilton.
- 20ml vegetable oil
- 400g red onion, finely diced
- 2 garlic cloves, crushed and finely chopped
- 3cm root ginger, peeled and finely chopped
- Pinch mustard seeds
- 100g fresh/frozen cranberries
- 35ml sherry vinegar
- 30ml balsamic vinegar
- Zest and juice of half an orange
- 80g dark brown sugar
- 1tsp damson jam (or similar)
- 115ml vegetable stock
- 1tsp cornflour
- Salt and black pepper
- Heat the oil in a pan, then sweat the onions, garlic, ginger and mustard seeds over a medium heat until softened but not coloured.
- Add the cranberries and continue to cook until they’re softened and starting to burst open. Add both vinegars, the sugar, zest, juice and jam.
- Heat until everything is melted and well combined, then add the hot stock and simmer for 20 minutes, stirring occasionally to make sure it’s not catching.
- Mix the cornflour with a little water to make a paste, then add to the pan, and boil for 5 more minutes.
- Season with salt and black pepper, allow to cool, then transfer to sterilised jars. (If I’m making it to use within a couple of weeks I don’t bother with sterilising the jars, I just keep it in the fridge)
