Return to listing

Spiced Cranberry Chutney

This, as you would expect, is a lovely, bright, Christmassy colour, and it's excellent served with cold cuts, as well as sharp, assertive cheeses. Keep in a cool dark place for a month before eating.

 
 
 Spiced Cranberry Chutney

  Makes 2 x 1 lb (350 ml) capacity jars

Ingredients
 2 cinnamon sticks
 1 teaspoon ground cloves
 1 lb (450 g) cranberries
 2 tablespoons freshly grated root ginger
 1 medium red onion, chopped
 12 oz (350 g) demerara sugar
 grated zest and juice of 2 oranges
 15 fl oz (425 ml) good-quality red wine vinegar
 1 teaspoon sea salt
Oven temperatures and Conversions
Click here for information
Equipment
You will also need 2 x 1 lb (350 ml) capacity jars with vinegar-proof plastic lids, and 2 waxed discs.

This recipe is from Delia's Christmas Easy Magazine, 2003 and Delia's Happy Christmas

Method

All you do here is place all the ingredients in a wide, shallow pan. bring everything up to simmering point and stir well, ignoring the scum that rises to the surface - it will soon disappear.

Now, keeping the heat at a gentle simmer, let the chutney bubble and reduce for about 45 minutes, or until you can draw a wooden spoon across the surface and leave a trail that doesn't fill up with vinegar.

Don't forget it will thicken as it cools, so don't let it get too thick.

Towards the end of the cooking time, sterilise the jars (see note below), then fill them with the hot chutney (you can discard the cinnamon now).

Cover with waxed discs, seal with the lids and label when cold.

NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350°F, 180°C, for 5 minutes.r111

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Spiced Cranberry and Claret Jelly Makes about one 17½ fl oz (500 ml) preserving jar

Spiced Cranberry and Claret Jelly

Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.

 
 
Christmas Chutney Makes a 1 litre jar

Christmas Chutney

This is so-named because it is made with dried fruits, which I always associate with Christmas: prunes, dates and apricots. It's dark, spicy and delicious with cold cuts, pork pies or hot sausages – and it goes splendidly with matured Cheddar.

 
 
Smoky Tomato Chutney Makes four 1 lb (350 ml capacity) jars

Smoky Tomato Chutney

Adding pimenton to a plain tomato chutney is an inspired move and makes it unbeatable with barbecued meats, sausages and cheeses. A great way of using up a glut in the garden!

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Butterfly Turkey Breast
19 Dec 2014 12:21
Coffee Break Sprouts
19 Dec 2014 07:38
Food and travel Venice
11 Nov 2014 09:07
Ingredients Golden Icing Sugar
05 Dec 2014 23:17
Can Anyone Help? Food processor virgin
19 Dec 2014 10:52
Books Video
21 Oct 2014 19:59
Equipment littlegem omelette pan
19 Dec 2014 14:34
Gardening Gardening in general
09 Dec 2014 13:19
 
NetObserver
CMS solutions by REDtechnology.com