17 December 2012

Cranberry Chutney

I've said before that I was born in the wrong era, I love baking, but more than baking my favourite love is preserves (that and Asian fare). Turning a glut of fabulous fresh ingredients into a beautiful jar of tasty condiment that you can dollop on chicken or meat, served with an amazing cheese platter, or lift a burger from common to sublime makes me smile from ear to ear. This time of year gives me the perfect excuse to make one of my favourite chutneys - Cranberry.

I make it early, in November, so that my US and Canadian friends can enjoy it for Thanksgiving. It doesn't matter when I make it, it's always the same routine, I turn the Christmas music up loud, and dance my way around the kitchen while smelling the lovely Christmas spices in the chutney. Yum!

I bottle it like my mum used to, in sterilised jars in a water bath, but you don't have to, just pop the jars you're putting it into in the dishwasher and wash on a hot cycle, just store the finished chutney in the fridge and it will keep for at least 6 months and up to a year.

Serve it with cheese, on turkey or chicken, or both - my favourite way to use it is in Chicken, Cranberry and Brie Filos or Tarts.

Cranberry Chutney

  • 360 gram pack of cranberries (give or take 40 grams)
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup cider or white vinegar (not malt, it's too strong)
  • 1/2 cup raisins or sultanas
  • 1/2 cup peeled, 1/2 cm diced apples
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger


1.   Bring the water and sugar to a slow boil in a large (and I do mean large) pot.

2.   Add remaining ingredients, return to boil and simmer for 20 minutes until apples are tender, cranberries have popped and squidged together and the sauce is fairly thick.

3. Pour into a dishwasher sterilised jar, pop the lid on and cool, then refrigerate.

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