Cranberry Chutney (1 litre)

A seasonal recipe from Delia Smith’s ” Winter Collection”.

Cranberry Chutney (1 litre)
Print Recipe
    Cranberry Chutney (1 litre)
    Print Recipe
      Instructions
      1. Heat a large saucepan until it is very hot then tip in the coriander seeds and dry roast. They are ready when they start to " jump". Tip into a pestle and mortar and crush coarsely.
      2. Turn the heat to low and add the wine and cider vinegar to the pan . Add the sugar and stir and continue to cook, stirring with a wooden spoon, until the sugar has completely dissolved.
      3. Pare off the outer zest of the orange with a potato peeler and cut into fine shreds. Squeeze the juice from the orange and reserve.
      4. Once the sugar has dissolved bring the liquid to a simmer. Add the orange zest and juice, cloves, coriander and cranberries. Stir well, then simmer gently without a lid for an hour, stirring from time to time.
      5. When the cooking time is up remove the pan from the heat and leave to stand for thirty minutes. Ladle into sterilised jars and seal, then label when completely cold. Leave for at least one month before eating.
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