1 teaspoon ground ginger or half a teaspoon freshly grated ginger
1 tablespoon red wine vinegar
2-3 tbsp brandy, cherry brandy or port
Take a large, wide sauce pan and add your cranberries, plums, demerera sugar, spices, red wine vinegar and brandy or port.
Stir together well, bring to a boil, turn down the heat and simmer for 15-20 minutes. Stir every now and again and make sure it doesn't stick or burn.
In the meantime, sterilize your jars by putting them through a dishwasher cycle or by washing them in warm soapy water, rinsing well and placing them in an oven at gas mark 4, 350°F, 180°C, for 5 minutes.
Leave to cool slightly and then carefully take out the two whole cinnamon sticks and spoon your chutney into jars.
Cover with waxed discs, seal with the lids and label.
This makes 2 x jam jars of chutney. Once opened store the chutney in the fridge. The chutney will keep for up to six months.
Recipe by Ren Behan - Author Wild Honey and Rye at http://www.renbehan.com/2012/12/keep-or-give-christmas-spiced-cranberry-and-plum-chutney.html