Cranberry Chutney

Christmassy Cranberry Chutney 

•  25g olive oil or butter
• 350g onions, chopped
• 450g cooking apples, peeled and sliced
• 1 teaspoon ground mixed spice
• 350g cranberries, fresh or frozen
• 450g unrefined sugar
• 425ml white malt vinegar (or apple cider, or a mixture)

In a large very deep saucepan, add the oil, onions, apples and spice and cook until the onions are soft (about 20 minutes).

Add the cranberries and sugar and stir until the sugar is dissolved. Add the vinegar, bring to the boil and stir occasionally (to stop it sticking to the bottom of the pan).

Reduce the heat and simmer for 1 – 1 ½ hours, until it is reduced to a thick consistency.

Spoon into sterilised jars and cover with vinegar-proof lids. Label and stores for 4-6 weeks before using. When open, keep refridgerated.