Cranberry Chutney
1 ½ lb/675g/6 cups cranberries
12 fl oz/340ml/1 ½ cups red wine vinegar
8 oz/225g/1 generous cup brown sugar
4 oz/110g/¾ cup blanched almonds, chopped
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cloves
Pinch of cayenne pepper
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| Cranberry Chutney |
- Pick over the cranberries and place in a large non-metal or lined pan with vinegar and brown sugar
- Stir over medium heat until cranberries start to pop and release juice
- When sugar is dissolved and cranberries are simmering, add raisins, almonds and spices and bring to slow boil
- Stir occasionally until mixture is fairly thick
- Taste and add more sugar if chutney seems to sharp
- Pour mixture into hot sterilized jars, allow to cool and seal.
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