2 Cinnamon sticks
1 tsp ground cloves
2 Tbs freshly grated root ginger
1 Med red onion -- chopped
1 1/2 cups of brown sugar
Grated zest and juice of 2 oranges
15 floz --about 1 cup red wine vinegar
1 tsp Sea salt
Place all the ingredients in a large shallow saucepan. Bring slowly to the boil and stir. Turn the heat down to a gentle simmer until the chutney begins to thicken and reduces down -- about 45 mins.
A good tip, draw a spoon through the chutney and if the trench doesn't fill up with vinegar then the chutney is ready! Remove the cinnamon sticks.
Spoon imediately into pre sterilised jars and store for around 1 month before using.
This is brilliant with strong cheese such as mature cheddar. Also very good with strong meats -- Turkey, Goose or Game.
Spiced Cranberry Chutney
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