About this recipe:This is a tasty and colourful alternative to regular cranberry sauce. I make up a batch of a dozen jars around Christmas for friends and neighbours.
300g caster sugar
250ml dry red wine
350g fresh cranberries
1 cinnamon stick
2 tablespoons orange peel, cut into slivers
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Method Prep:5min › Cook:15min › Extra time:25min › Ready in:45min
Combine sugar with red wine in a medium saucepan, and bring to the boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to the boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
Remove from heat, allow chutney to cool slightly, and spoon into sterilised glass jars with tight-fitting lids. Store in refrigerator.
Following the cooking time above, and as I had never made chutney before, I wasn't completely convinced that it was right. It was very watery and the cranberries were still quite firm. I left it on a very low simmer for about and hour and a half until it had reduced and then bottled it. It then had turned jam like and very sweet - delicious. So delicious I am going to make another batch tomorrow. - 07 Dec 2009