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Christmas Spiced Cranberry and Plum Chutney

Ren Behan
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

  • 300 g/three cups fresh cranberries
  • 3-4 fresh plums stones removed, chopped
  • 175 g/one cup demerera sugar
  • Grated zest of 2 clementines
  • 2 cinnamon sticks
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger or half a teaspoon freshly grated ginger
  • 1 tablespoon red wine vinegar
  • 2-3 tbsp brandy cherry brandy or port

Instructions
 

  • 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.

Notes

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.