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Cranberry Chutney


Boxing-day would not be complete without this delectable chutney to accompany the cold turkey

  • 3lbs. (1.35kg) cranberries
  • 1 lb. (450g) raisins
  • 8 oz. (225g) sultanas
  • 8 oz. (225g) sugar
  • half an ounce (12g) powdered cinnamon
  • 3 pieces of ginger
  • half an ounce (12g) allspice
  • 1 oz. (25g) salt
  • 1 pint (570ml) vinegar

    Cooking Instructions:
    1. Put the cranberries in a preserving pan and just cover with vinegar
    2. Simmer gently until tender
    3. Add the remaining ingredients and cook until a thick mixture is formed
    4. Bottle in clean, warmed jars, while the chutney is hot, and close securely

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000