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
Scale
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
