Fresh cranberries arrive in autumn, but because this recipe allows frozen, you can enjoy this side dish any time of the year, not just at Christmas.
Kudos to my 1980s-vintage Good Housekeeping Cookbook from which I’ve adapted this recipe, adding spices and darker sugar. The picture doesn’t do it justice – it’s the perfect way to add spiced cranberries to your holiday spread.
Serves: 8 – 10
- 600g cranberries (frozen; or if you can get them, fresh)
- 200g dark sugar – soft dark brown, or light muscavado (1 US cup)
- 50g white caster sugar (1/4 US cup)
- 230ml (245g) orange juice (1 US cup)
- 1 orange: finely grated zest and segments peeled of their linings and chopped
- 150g raisins (1 US cup) – mixed fruit with peel is excellent here
- 125g chopped walnuts (1 US cup)
- 225g sliced celery (1 US cup) – approx. 2 sticks
- 1 large eating apple, cored and chopped
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- One large, heavy-bottomed pot with lid
- A chopping board and sharp knife
- One large mixing bowl
- In a large covered pot over a medium-high heat, bring the cranberries, sugars, and orange juice to the boil, stirring regularly. Take care that it doesn’t froth over once it reaches the boil.
- Reduce the heat to low (ideally, move the pot to the smallest ring at the lowest setting), cover again, and simmer for 15 minutes, stirring well every few minutes.
- As the cranberries cook, combine the orange zest, chopped orange segments, and all remaining ingredients in a large mixing bowl. Sprinkle the spices over the top.
- Take the cranberries off the heat, and pour over the bowl. Stir well, and leave to cool until the chutney can be refrigerated. It will keep in an airtight container for up to two weeks in the fridge.
- If you want to save it for later, you could sterilise two 500ml jam jars (see here for details), and pour the chutney into them. With new lids/rings, they’ll keep in the cupboard for up to 6 months prior to opening; after which they’ll keep for up to a month in the fridge.