• 0.5 bottle (375ml) mulled wine
  • 700 g light muscovado sugar
  • 2 sticks cinnamon
  • 1 star anise
  • 0.5 tsp ground allspice
  • zest and juice of 4 large oranges (about 350ml)
  • 900 g cranberries
  • 2 red onions, finely chopped
  • 850 ml red wine vinegar
  • 2 tsp salt


  1. 1

    First make a sugar syrup by heating the mulled wine with half the sugar in a pan until dissolved. Then increase the heat and bubble for 5 minutes until reduced and syrupy. Transfer to a large heavy-based saucepan or preserving pan (about 8-10 litres capacity).

  2. 2

    Add the rest of the ingredients to the pan. Bring to the boil, then reduce the heat and simmer for 1½-2 hours, or until you can draw a wooden spoon across the surface and leave a trail that doesn't fill up with vinegar. If you have a thermometer it should reach 104°C. (You will need to keen an eye on it so it doesn't boil over). Don't let it get too thick, as it will thicken on cooling.

  3. 3

    Once the chutney is ready, ladle into warm sterilised jars and discard the spices. Cover with wax discs, seal with lids, cool and label.


    Get ahead: once made, store in a cool dry place for at least 1 month to allow the flavours to mature before eating. The finished chutney can be stored unopened in a cupboard or larder for up to 6 months. Once opened, store in the fridge.


    Kitchen secret: save interesting jars to fill with produce (always sterilise jars before using). Decorate with simple rustic labels tied on with string.

Nutritional Details

Each serving provides
  • Energy 159kj 38kcal 2%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 1.6g 2%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 448kj/107kcal

Each serving provides

8.1g carbohydrate 0.4g fibre 0.1g protein

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