Mulled Cranberry Chutney Recipe
Introduction
This mulled cranberry chutney is a vibrant and spiced condiment perfect for adding warmth to your meals. Combining tart cranberries with aromatic spices and sweet onions, it’s a festive treat ideal for holiday gatherings or everyday enjoyment.
Ingredients
- 250g (about 2-3) red onions, finely sliced
- ¼ tsp ground star anise
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- 250g granulated sugar
- 4 tbsp red wine or cranberry juice
- 100ml red wine vinegar
- 1 small orange, zested and juiced
- 500g fresh or frozen cranberries
Instructions
- Step 1: Combine the red onions, ground star anise, ground cloves, ground cinnamon, granulated sugar, red wine or cranberry juice, and red wine vinegar in a heavy-based pan. Bring the mixture to a simmer over medium heat.
- Step 2: Cook gently for 30 minutes, stirring often, until the onions soften, the sugar dissolves, and the mixture thickens to a syrupy consistency.
- Step 3: Stir in the orange zest, orange juice, and cranberries. Continue to simmer for another 20 minutes until the cranberries burst and the chutney becomes sticky and jam-like.
- Step 4: Pour the hot chutney into four small sterilised jars and allow to cool completely before sealing and labelling.
- Step 5: Store the jars in a cool, dark place for two weeks to develop flavor before opening. After opening, keep refrigerated.
Tips & Variations
- To sterilise jars, wash them in hot soapy water and rinse well. Place upside-down on a baking tray and bake at 140°C (120°C fan, gas mark 1) until dry. Filling the jars while hot helps prevent cracking.
- For a non-alcoholic version, substitute red wine with cranberry juice or apple cider.
- Add a small piece of fresh ginger for an extra zing of flavor.
Storage
Keep the chutney in sterilised jars stored in a cool, dark place unopened for up to two months. Once opened, refrigerate and consume within 3 weeks. Reheat gently before serving if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work well and will soften during cooking, releasing their juices into the chutney.
How long does the chutney need to mature before eating?
For the best flavor, allow the chutney to rest for two weeks in a cool, dark place before opening to let the spices meld and develop.
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Mulled Cranberry Chutney Recipe
- Total Time: 1 hour
- Yield: Approximately 4 small jars (about 800-900g total) 1x
- Diet: Vegetarian
Description
This mulled cranberry chutney is a flavorful and festive condiment combining the sweetness of sugar and cranberries with aromatic spices and a hint of citrus. Slow-simmered with onions and spiced with star anise, cloves, and cinnamon, it develops a thick, jammy texture perfect for pairing with winter dishes, cheese boards, or roasted meats.
Ingredients
Chutney Ingredients
- 250g red onions (about 2-3), finely sliced
- ¼ tsp ground star anise
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- 250g granulated sugar
- 4 tbsp red wine or cranberry juice
- 100ml red wine vinegar
- 1 small orange, zested and juiced
- 500g fresh or frozen cranberries
Instructions
- Prepare the base: Place the sliced red onions, ground star anise, ground cloves, ground cinnamon, granulated sugar, red wine or cranberry juice, and red wine vinegar into a heavy-based pan.
- Simmer initial mixture: Heat the pan over medium heat and bring the mixture to a simmer. Cook, stirring frequently, for about 30 minutes until the onions soften, the sugar dissolves, and the mixture becomes thick and syrupy.
- Add citrus and cranberries: Stir in the orange zest and juice along with the cranberries, then continue to simmer for another 20 minutes. During this time, the cranberries will burst, and the chutney will thicken to a sticky, jam-like consistency.
- Sterilise jars: While the chutney cooks, wash jars thoroughly with hot, soapy water, rinse well, then dry by baking them upside-down on a tray at 140°C (120°C fan/gas mark 1) until completely dry.
- Jar and store: Divide the hot chutney between the sterilised jars, seal them, and allow to cool. Label the jars and store in a cool, dark place for two weeks to mature. Once opened, keep refrigerated.
Notes
- Using red wine enhances the depth of flavor, but cranberry juice is a good non-alcoholic substitute.
- Sterilising jars properly is essential to prevent contamination and extend shelf life.
- Allowing the chutney to mature for two weeks improves flavor development.
- This chutney pairs wonderfully with roasted meats, cheese platters, or winter sandwiches.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: mulled cranberry chutney, cranberry chutney recipe, holiday chutney, spiced chutney, festive condiment, homemade chutney
