Cranberry Chutney
8 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 grams granulated sugar
- 250 ml apple cider vinegar
- 1 teaspoon chili powder
- ยฝ teaspoon ground cloves
- 1 teaspoon salt
- 500 grams cranberries (fresh or frozen)
- 450 grams red onion (diced)
- 50 grams fresh ginger (grated)
Method
- Add all ingredients in a large saucepan. Then gently stir on medium heat until the sugar has dissolved.
- Bring to the boil, then reduce heat and simmer uncovered, for about 20 minutes.
- Keep stirring regularly until the cranberries and onion are soft and tender, and the mixture has thickened.
- Spoon the hot chutney into sterilised jars and seal.