Apple pie chutney
Try this apple pie chutney with leftover sandwiches or alongside cold cuts. It's ideal for a Christmas buffet and will keep for up to three months
Mulled wine & cranberry jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 x 324ml jars
Skip to ingredients
- 300ml full-bodied red winesuch as cabernet sauvignon
- 2 cinnamon sticks
- 3 cloves
- 1 star anise
- 1 orangezested and juiced
- 500g fresh or frozen cranberries
- 100g light brown soft sugar
- 100g golden caster sugarplus extra to taste (optional)
- 2 tbsp cherry brandy(optional)
Nutrition: Per tbsp
- kcal22
- fat0g
- saturates0g
- carbs4g
- sugars4g
- fibre0.4g
- protein0.1g
- salt0g
Method
step 1
Bring the wine, cinnamon sticks, cloves, star anise and orange juice to the boil in a large pan. Reduce the heat and simmer for 30 mins until the wine has reduced by half. Remove and discard the aromatics.
step 2
Add the cranberries, both sugars and the orange zest to the pan and cook over a low-medium heat for 10 mins, stirring occasionally until the sugar has dissolved. Simmer for 15-20 mins more until the cranberries have started to burst and soften, creating a glossy, jam-like consistency. Remove from the heat and stir in the brandy, if using.
step 3
Cool a little jam on a teaspoon, then taste and sweeten with a sprinkle of caster sugar if the cranberries are too tart. Return to the heat for 2 mins, stirring until the sugar has dissolved.
step 4
Spoon the jam into two 324ml sterilised jars (see tip, below), seal and cool. Will keep chilled for up to three months. Once opened, use within two weeks.
