Today – The best caramelised red onion chutney recipe using cranberries and caramelised red onions
Caramelised Red Onion and Cranberry Chutney Ingredients
- 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
Honestly, 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. 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 red onion chutney recipe 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. Omit the cranberries if you like. Why not try some on a summer picnic instead? I’d love to hear how you get on with it so do leave me a comment to let me know.
Don’t forget to check out my post on free things to do in York.
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The Book People have a great range of Chutney and Jam books.
Amazon also have lots to choose from along with lots of preserving supplies like attractive jars and decorative labels.
That looks lovely. I’ve never made chutney. I might have to leave it till next year now though.x
Oooh love the sound of that, especially with cheese and biscuits! 😀
You’ve really inspired me to start getting cooking ready for the big day now – thank you 🙂
A lovely twist on traditional cranberry sauce and perfect for the cold turkey #FestivefoodLinky
Does the cranberry chutney have to be refrigerated immediately. Thinking about sending as gifts.
Thank you!
No,only once opened Sheila.