Mulled cranberry chutney

Make our fruity, spiced Christmas chutney, which has all the flavours of cranberries and mulled wine. Enjoy with a cheeseboard, or make as a thoughtful gift

  • Prep:30 mins
    Cook:50 mins
    plus 2 weeks maturing
  • Easy

Nutrition per serving

  • kcal 37
  • fat 0g
  • saturates 0g
  • carbs 9g
  • sugars 0g
  • fibre 1g
  • protein 0.2g
  • salt 0.01g


  • 250g (about 2-3) red onions, finely sliced
  • ¼ tsp ground star anise
  • ¼ tsp ground cloves
  • 1 tsp ground cinnamon
  • 250g granulated sugar
  • 4 tbsp red wine or cranberry juice
  • 100ml red wine vinegar
  • 1 small orange, zested and juiced
  • 500g fresh or frozen cranberries


Wash the jars with hot, soapy water, and rinse well. Put the jars on a baking tray, upside-down, and bake at 140C/120C fan/gas 1 until completely dry. Pack the veg or chutney into the jars while they’re hot to prevent the glass cracking.


  1. Put all the ingredients, except the orange zest and juice and the cranberries, into a heavy-based pan and bring to a simmer over a medium heat. Cook, stirring often, for 30 mins until the onions have softened, the sugar has melted, and the mixture looks thick and syrupy.

  2. Stir in the orange zest and juice and the cranberries, then simmer for 20 mins more until the mixture has thickened, the cranberries have popped and everything is sticky and jammy. Divide between four small sterilised jars (see tip, below) and leave to cool before labelling. Leave in a cool, dark place for two weeks before opening. Once opened, store in the fridge.

Suggested recipes from this collection...