Red Onion and Cranberry Chutney

Red onion and cranberry chutney recipe Collage

This lovely recipe for Red Onion and Cranberry Chutney comes from the same Marks & Spencer’s Christmas book as the chilli jam recipe I made last week and is another fab gift that you can make in advance. This recipe makes about three large jam jars full (approx 1.5l) so double up if you want to have plenty spare for gifts.


  • 50g butter
  • 3 large red onions (about 900g)
  • 1kg frozen cranberries (I actually only use about 1/2 that so it’s more ‘oniony’)
  • 440g brown sugar
  • 250ml brown malt vinegar
  • 125ml balsamic vinegar
  • 1tsp coarse salt
  • 4 whole cloves

The method couldn’t be simpler. Just melt the butter in a heavy bottom saucepan and cook the onions until soft (don’t let them brown or burn) and then add the remaining ingredients, bringing to the boil while stirring to dissolve the sugar. Turn down the heat to a gentle simmer and cook until thickened (about an hour), stirring occasionally. Pour into sterilised jars and seal. You can eat it straight away but it will keep for several months in the fridge.

This chutney is fab with some mature cheddar and my cheese biscuits or it goes very well with left over Christmas ham on Boxing Day. It’s not too ‘Christmassy’ though so you can make it at any time of year (omitting the cranberries if you like). Why not try some on a summer picnic instead?

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