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
Scale
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
