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.
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