1 lb fresh cranberries
1 1/4 cup brown sugar
1 1/4 cup cider vinegar
1 tspn ground ginger
1/4 tspn ground cloves
1/2 tspn chili flakes
1/2 tspn salt
1/2 tspn cracked pepper
1 small red apple
12 whole cloves
1 small onion, peeled and finely diced
time: 10 minutes active, 50 minutes total
you will need: 1 medium saucepan
cranberry chutneyThis is intoxicatingly superior to regular cranberry sauce.
It's the kind of easy chutney that makes you gloss over Christmas dinner because you can't wait to spread lashings on leftover ham, sliced off the bone on Boxing Day. You can't wait to have it with hot pasties made from the scraps of roast turkey. You can't wait to dive into a seasonal ploughman's lunch with sharp cheddar, sliced apples and chutney (maybe all wedged into a crusty baguette!)
It's very tricky, pay attention:
Stud the cloves into the apple. Put everything into the saucepan and bring to a steady simmer. Stir a bit occasionally. In about 30-40 minutes, it will have boiled down and thickened nicely.
Great with grilled sausages and mash for an easy dinner!