Cranberry and red onion chutney

This was an experiment. I'm not a huge fan of cranberry sauce, and thought a chutney might be a nice alternative on the Christmas lunch table. It proved very popular with cheffy son, who devoured nearly a jar of it with most of the cheddar from the fridge. It also did go really well with the roast turkey on Christmas day, and with the Boxing Day turkey and mayo sandwiches too.

25g butter 

1 tsp ground mixed spice

350g red onions 

300g cranberries 

410g dark brown sugar 

250ml  malt vinegar 

50ml balsamic vinegar 

75 ml apple cider vinegar 

1 tsp sea salt 

Gently sauté the onions in the butter with the mixed spice until soft.

Add the rest of the ingredients and bring to the boil.

Simmer until thickened, about one hour.

Pour into sterilised jars and seal.

Canapé toast cups

 

8 slices medium sliced white bread

Olive oil

Preheat oven to 180 c.

Cut the crusts off the bread, then roll them flat with a rolling pin.

Use a fluted round pastry cutter to cut out circles.

Brush each side of the bread with olive oil and press into mini cup baking tray.

If you don't have one, you can just bake them flat, but then obviously they don't form cups, just little flat platforms!

Bake for about 12 minutes or until golden brown. They should be crisp when cool. If not, give them another couple of minutes back in the oven to crisp up.

Leave to cool completely then fill with your chosen filling.

Here pea puree, which we topped with Serrano ham, but forgot to photograph.