Red Onion & Cranberry Chutney

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.

[recipe title=”Red Onion & Cranberry Chutney” servings=”2 jars” time=”20mins” difficulty=”easy”] [recipe-ingredients]
  • 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
[/recipe-ingredients] [recipe-directions]
  • 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)
[/recipe-directions] [recipe-notes] [/recipe-notes] [/recipe]