Cranberry and Red onions Chutney
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- 500g Red onions, finely chopped
- 250g Fresh or frozen cranberries
- 1 Apple, peeled, cored and finely chopped
- 150g Soft light brown sugar
- 150ml Red wine vinegar
- 1 tbsp Olive oil
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- pinch of salt
- A little black pepper
Heat the olive oil in a large saucepan over a medium heat. Add the sliced red onions and cook gently for 15-2o minutes until soft and beginning to caramelise.
Stir in the cranberries and chopped apple, followed by the brown sugar, red wine vinegar, cinnamon, ginger, salt and pepper.
Bring everything to a gentle simmer, stirring until the sugar has dissolved. Reduce the heat and cook uncovered for approximately 35-45 minutes, stirring occasionally.
The fruit should have softened and the mixture should be thick, glossy and jam-like. it will thicken a little further when it cools.
Spoon carefully into warm, sterilised jars and seal according to safe preserving.
