This winter-spiced cranberry chutney will work brilliantly with a roast dinner in place of the more traditional cranberry sauce. You could also slather it on sarnies with some brie and bacon for a lovely snack or lunch.
- 225g fresh cranberries
- 1 small onion
- 2 tomatoes, skin removed, flesh chopped
- 225g brown sugar
- Salt and pepper
- 1/2 tsp. each ground cloves and ground ginger
- 150ml red wine vinegar
- 125ml water
- Oil to fry
Finely chop the onion. Put into a saucepan with the cranberries, tomatoes and water. Bring to the boil, then reduce the heat down to a simmer.
Simmer for 15 minutes until the cranberries start to pop.
Stir in the brown sugar, vinegar, salt and pepper, cloves and ginger.
Simmer for another 45 minutes or so until the chutney has a thick consistency, then spoon into sterilised jars.