Mulled Cranberry Chutney Recipe
Introduction
Mulled cranberry chutney is a warm, spiced condiment perfect for adding a festive touch to your meals. Combining the tartness of cranberries with aromatic spices and sweet onions, it brings a delightful balance of flavors to your table.
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: In a heavy-based pan, combine the 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 simmer over medium heat.
- Step 2: Cook, stirring often, for 30 minutes until the onions have softened, the sugar has melted, and the mixture has thickened to a syrupy consistency.
- Step 3: Stir in the orange zest, orange juice, and cranberries. Continue to simmer for another 20 minutes until the mixture thickens further, the cranberries have burst, and the chutney becomes sticky and jammy.
- Step 4: Pour the hot chutney into four small sterilised jars and allow to cool before sealing. Store in a cool, dark place for two weeks before opening to develop flavor. Once opened, keep refrigerated.
Tips & Variations
- To sterilise jars, wash them in hot soapy water, rinse well, and bake upside-down at 140°C (120°C fan/gas 1) until fully dry. Fill jars while hot to avoid glass cracking.
- For a non-alcoholic version, substitute red wine with cranberry juice or apple juice.
- Add a small chopped chili for a spicy kick if desired.
Storage
Store the chutney in sterilised jars in a cool, dark place for up to two weeks before opening to allow flavors to mature. After opening, keep the chutney refrigerated and consume within one month. Reheat gently if serving warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries for this chutney?
Yes, frozen cranberries work just as well as fresh ones. There is no need to thaw them before cooking; add them directly to the simmering mixture.
How long does mulled cranberry chutney last once opened?
Once opened, store the chutney in the refrigerator and consume it within one month for the best taste and safety.
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Mulled Cranberry Chutney Recipe
- Total Time: 1 hour
- Yield: 4 small jars (approximately 900ml total) 1x
- Diet: Vegetarian
Description
This Mulled Cranberry Chutney is a vibrant, spiced condiment perfect for adding a festive touch to your meals. Combining the tartness of fresh cranberries with warming spices like star anise, cloves, and cinnamon, this chutney offers a perfect balance of sweet and tangy flavors. Slow-simmered to a thick, jammy consistency, it captures the essence of the holiday season and pairs wonderfully with roasted meats, cheese boards, or sandwiches.
Ingredients
Vegetables & Fruit
- 250g red onions (about 2-3), finely sliced
- 1 small orange, zested and juiced
- 500g fresh or frozen cranberries
Spices
- ¼ tsp ground star anise
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
Other Ingredients
- 250g granulated sugar
- 4 tbsp red wine or cranberry juice
- 100ml red wine vinegar
Instructions
- Prepare the base mixture: 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. Heat over medium heat and bring to a gentle simmer, stirring often to prevent sticking.
- Simmer to soften: Continue cooking the mixture for 30 minutes, stirring regularly, until the onions have softened, the sugar has completely dissolved, and the mixture has thickened to a syrupy consistency.
- Add orange and cranberries: Stir in the orange zest and juice along with the fresh or frozen cranberries. Return to a simmer and cook for another 20 minutes. Stir occasionally until the cranberries pop and the chutney reaches a sticky, jam-like texture.
- Sterilise and jar: While the chutney is cooking, sterilise four small jars by washing them in hot, soapy water, rinsing well, and baking them upside-down at 140°C (120°C fan) or gas mark 1 until completely dry. Once the chutney is done, carefully spoon it into the hot sterilised jars.
- Cool and store: Allow the jars to cool at room temperature before sealing and labelling. Store the chutney in a cool, dark place for two weeks to develop flavor. After opening, keep refrigerated to maintain freshness.
Notes
- Ensure jars are properly sterilised to prevent spoilage and glass cracking.
- The chutney develops better flavor after resting for at least two weeks before opening.
- Use red wine for a richer depth of flavor or cranberry juice for a non-alcoholic option.
- This chutney pairs excellently with roasted meats, cheese platters, or as a sandwich spread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Condiment/Chutney
- Method: Stovetop
- Cuisine: British
Keywords: mulled cranberry chutney, spiced chutney, cranberry recipes, Christmas chutney, chutney jar, homemade condiment
