This is such a great little dish to make for the festive period, it makes a lovely gift or an addition to your cheese board and it is so simple to make. Now I like to make this in my slow cooker as I can bung in all the ingredients and not have to worry about it but it can also be done in a saucepan. Here is what you will need.
- 3 Large red onions.
- A pack of fresh cranberries.
- 2 cups of soft brown sugar.
- 1 cup of balsamic vinegar.
- 1/2 a cup of malt vinegar.
- A few cloves and a cinnamon stick.
- Several sterilised jars.
Its as simple as throwing all the ingredients into the slow cooker and cooking on high for 6 hours. I like to cut up the onions leaving them quite chunky giving the chutney a bit of texture and I also found it best to leave the lid of your slow cooker off for the last 45 minutes just to allow some of the liquid to evaporate and the mixture to thicken. Remove your cinnamon stick before decanting into sterilised jars, your chutney should last up to 3 months in the cupboard but must be refridgerated once opened.
Decorate your jars with a label and some ribbon if giving as a gift or serve with your favourite cheese and crackers on Christmas evening!
Thank you for reading.