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Cranberry, orange & ginger chutney


Makes: about 1.4 litres/2.9kg
timePrep time: 40 mins
timeTotal time:
Cranberry, orange & ginger chutney
Recipe photograph by Maja Smend

Cranberry, orange & ginger chutney

Gorgeous with cold cuts and the cheeseboard, or as a homemade gift

Makes: about 1.4 litres/2.9kg
timePrep time: 40 mins
timeTotal time:

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Nutritional information (Per tsp)
Calories
19Kcal
Fat
0gr
Saturates
0gr
Carbs
5gr
Sugars
5gr
Fibre
0gr
Protein
0gr
Salt
0.1gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 4 small cinnamon sticks
  • 12 whole cloves
  • 1kg Bramley apples, peeled, cored and chopped
  • 1kg cranberries, fresh or frozen
  • 250g dried cranberries
  • 2 medium onions, chopped
  • 10cm piece root ginger, finely grated
  • finely grated zest and juice of 2 large oranges
  • 2 tbsp ground ginger
  • 500g light brown sugar
  • 450g golden granulated sugar
  • 800ml red wine vinegar (check your vinegar is vegan, if required)
  • 25g sea salt (any type)

Step by step

Get ahead
The chutney needs a month to mature before eating, and will keep for up to 1 year in a cool dark place. Store in the fridge once opened.
  1. Put the cinnamon sticks and cloves into the centre of a small square of muslin and tie into a pouch using a piece of string. Put into a preserving pan (or large heavy-based pan) along with the remaining ingredients.
  2. Stir well and slowly bring to the boil, stirring occasionally to dissolve the sugar. Simmer for 2 hours, stirring regularly, and more frequently towards the end of cooking to prevent it sticking on the base of the pan. It’s ready when it is well reduced and thickened, and if you draw a channel through the chutney with a spoon, it doesn’t immediately fill up with vinegar. It will thicken up a little more as it cools. Remove and discard the muslin bag of spices.
  3. Meanwhile, wash your jars in warm soapy water, rinse well and pop into the oven set at 150°C, fan 130°C, gas 2 to dry out and sterilise.
  4. Spoon the chutney into the warm jars and seal with airtight lids. When cold, label and leave to mature in a cool dark place for at least 1 month before eating.

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