Tuesday, 30 November 2010

Christmas Cranberry Chutney

For me, there's nothing more Christmassy than getting all the food ready. Decorations don't do it, wrapping presents dosen't do it, even snow doesn't it. Just stick me in the kitchen and let me go! Christmas has arrived early with this recipe, because I know I won't be able to leave it until the holidays. I love cranberries and this is a great chutney to add some life to your turkey and all those festive sandwiches and cold meat platters. I always make more than I need, because a jar of this Christmas Cranberry Chutney makes a great gift too - always handy to have in your cupboard!

600g cranberries
250ml red wine vinegar
1 orange, juice and zest
2 red onions
325g soft brown sugar
inch of fresh ginger, grated
1 tablespoon mustard seeds
1 clove garlic, crushed
1 teaspoon salt

Slice the onions and cook in 3 dessert spoons of olive oil on a low heat for 15 minutes. Add two tablespoons of the sugar and continue to cook for a further 5 minutes. Add the rest of the ingredients and slowly heat until the sugar has dissolved. Put the lid on the pan and simmer for 15 minutes until the cranberries have popped and they are nice and tender. Remove the lid and simmer for 40 minutes, making sure to stir so the mixture doesn't stick on the bottom of the pan. The chutney should have reduced and thickened. Decant into sterillized jars.

The chutney will last for 6 months. Once opened, store in the fridge for up to a month. The chutney is best left to mature for two weeks before eating (if you can leave it that long!).

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