Spiced Mulled Cranberry Chutney
A festive and vibrant condiment bursting with the warm spices of mulled wine and the tartness of fresh cranberries. This jammy chutney is the perfect accompaniment to holiday cheese boards, roasted meats, or as a thoughtful homemade gift.
Servings4 Portions
Prep Time30 Mins
Cook Time50 Mins
Difficulty
Easy
Ingredients
4
- fresh or frozen cranberries500 g
- red onions finely sliced250 g
- granulated sugar250 g
- red wine vinegar100 ml
- red wine or cranberry juice4 tbsp
- small orange zested and juiced1
- ground cinnamon1 tsp
- ground star anise0.3 tsp
- ground cloves0.3 tsp
Step-by-Step Instructions
01
In a heavy-based saucepan, combine the finely sliced red onions, ground star anise, ground cloves, ground cinnamon, granulated sugar, red wine (or cranberry juice), and red wine vinegar. Bring the mixture to a gentle simmer over medium heat.
02
Cook the onion and spice mixture for approximately 30 minutes, stirring frequently. You want the onions to be completely softened and the sugar to be fully dissolved, resulting in a thick, syrupy base.
03
Stir in the orange zest, orange juice, and the fresh or frozen cranberries. Continue to simmer for another 20 minutes. The chutney is ready when the cranberries have popped and the mixture has reached a sticky, jam-like consistency.
04
Carefully ladle the hot chutney into four small sterilized jars. Allow the jars to cool completely before sealing and labeling. For the best flavor development, store in a cool, dark place for at least two weeks before opening. Once opened, keep refrigerated.
Chef's Tips
To sterilize your jars, wash them in hot soapy water, rinse well, and place them in a preheated oven at 140°C (285°F) for 15-20 minutes. This chutney pairs exceptionally well with roasted turkey, glazed ham, or a sharp mature cheddar.
