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Christmas Chutney

Cranberries, cloves, cinnamon and clementines could you get more christmassy than that?

This delicious homemade christmas chutney recipe has been adapted from the brilliant Nigella christmas cook book and is delicious dolloped on your festive dinner, served with the leftover cold cuts of meat or slathered on a cracker and cheese whilst watching the Eastenders christmas special!

If you have leftovers in the pot then pop into a sterilised jar and label up as a lovely homemade gift.

Preparation Time:
30 minutes
Cooking Time:
1 hour 10 mins
Serves: 9


  • 750g cooking apples, peeled, cored and chopped small
  • 1 medium onion, peeled and roughly chopped
  • 500g fresh or frozen cranberries, thawed if frozen
  • 250g soft pitted dates, each date cut into 3
  • zest, pulp and juice of 2 clementines/satsumas
  • 400g caster sugar
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 500ml white wine vinegar
  • 2 teaspoons Maldon salt or 1 teaspoon table salt


    1. Sterilise your jars. Put the apples, onion, cranberries and dates in a large pan.
    2. Zest the clementines or satsumas over the top then squeeze in the juice and scrape in the pulp.
    3. Add the sugar, ground cloves, ginger, cinnamon and cayenne pepper, then pour over the vinegar and sprinkle in the salt.
    4. Give it all a good stir and turn on the heat.  Bring to the boil then turn down the heat and let it bubble uncovered for about an hour or until you have a pulpy mass.
    5.  Spoon into sterilised jars and seal. Recipe makes approximately 9 x 250ml jars.