About this recipe:Delightfully fragrant and spicy cranberry chutney. It's a nice departure from a traditional cranberry sauce.
225g (8 oz) cranberries
2 tomatoes - blanched, peeled and chopped
50g (2 oz) sultanas
1/2 small onion, chopped
1 teaspoon salt
225g (8 oz) dark brown soft sugar
100ml (4 fl oz) cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
175ml (6 fl oz) water
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
In a large saucepan, combine cranberries, tomatoes, water, sultanas, onion and salt. Bring mixture to the boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
Stir in brown sugar, vinegar, ginger, cloves and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of chutney, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.