Cranberry chutney is a great Christmas recipe that can also make a lovely Christmas gift!
The cranberry season is finally here and I am so excited because that means that I’ll be making and serving lots of cranberry sauce, cranberry chutney and adding cranberries to the food and bakes that I make. To me, cranberries mean Christmas! Last month I attended Taste of London Festival: Festive Edition with AEG, we baked some awesome sausage rolls and made a cranberry chutney from scratch. And that inspired me to share my own cranberry chutney recipe on the blog.
This is an easy recipe for an aromatic spiced cranberry chutney. It’s great when served with cheese, cold meats or anything that you want. Cranberry chutney makes great Christmas gifts that can be made in advance!
WHAT IS THE DIFFERENCE BETWEEN CRANBERRY CHUTNEY, CRANBERRY SAUCE AND CRANBERRY RELISH
Cranberry sauce recipe is very simple as it’s made from cranberries, sugar (some people use honey instead of sugar) and water. The mixture is cooked on the stove for about half an hour and served. You can also add some festive spices to the cranberry sauce such as cinnamon, nutmeg or cloves. Some people even add liquor for a boozy taste or even citrus.
Cranberry chutney is a bit different, as it’s usually made with red onion, chilli, sugar, vinegar, salt and cloves. It’s served with cheese if you’re preparing a cheeseboard (or baked brie or cheese biscuits, yum!), as well as cold meats or even turkey.
And finally Cranberry relish (yum!). Relish is refreshing and usually made from raw ingredients that are blended in a food processor. It can be sweet or tart, but relish is also great to serve on Thanksgiving or Christmas.
All of these recipes that I mentioned above are made with fresh cranberries. And today I will be sharing cranberry chutney recipe with you, and hopefully I will share the rest with you soon.
What you will love about this recipe is that it can be made ahead, I usually make this cranberry chutney 3 days before Christmas and it also freezes very well which is always very convenient.
- 450 grams red onion sliced
- 50 grams fresh ginger chopped
- 1 tsp chilli
- 500 grams granulated sugar
- 250 ml vinegar
- 500 g cranberries
- 1/2 tsp cloves grated
- 1 tsp salt
- Add all ingredients in a large saucepan. Then gently stir on medium heat until the sugar has dissolved.
- Bring to the boil, then reduce heat and simmer uncovered, for about 20 minutes.
- Keep stirring regularly until the cranberries and onion are soft and tender, and the mixture has thickened.
- Spoon the hot chutney into sterilised jars and seal.
As I mentioned before, I attended Taste of London Festival this year in the summer and again in November to see the wonderful Festive Edition! AEG were the main sponsor of the festival. They hosted many exciting masterclasses, and we got to try out their amazing appliances from AEG Mastery range.
AEG MASTERY RANGE
During the event, we had the chance to test out some of the awesome AEG appliances from the AEG master range. One of my favourite appliances from the range is the SenseCook Pyro Oven, it acts like a sous chef and allows you to cook restaurant quality dishes! We made sausage rolls in the oven, and they turned out just perfect! It’s also perfect for steaming food, in the summer we used this oven to steam Chinese buns, and they also turned out amazing!
Another favourite AEG appliance of mine, is the intelligent Hob2Hood, as it automatically adjusts to your cooking activity on the hob that makes it easier for you to concentrate on the task in hand and gives your a peace of mind at the same time. Which means that without even lifting a ﬁnger towards your hood, your hob will wirelessly and automatically activate the hood fan speed and adjust it as needed. We used it to cook our cranberry chutneys, and I’m really hoping to get one of these hobs next year! In short, the AEG Mastery range definitely makes your cooking experience an enjoyable one!
This post is sponsored by AEG. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.