Spiced Cranberry Chutney

Spiced Cranberry Chutney


  • 1kg frozen cranberries
  • 800g granulated sugar
  • 500ml red wine vinegar
  • 400ml cider vinegar
  • 2tsp coriander seeds
  • 12 whole cloves
  • 6 Star anise
  • Zest & juice of 4 medium oranges


  1. Heat a large saucepan until it gets very hot then tip in the coriander seeds and dry roast. When they get hot and start to 'jump' they are ready. Put in a pestle and mortar and crush, coarsely.
  2. Turn the heat to low. Add the red wine & cider vinegar and stir, add the sugar and cook stirring with a wooden spoon, until all the sugar crystals have dissolved.
  3. Zest the oranges and squeeze the juice from the oranges and reserve.
  4. Check the sugar has dissolved then bring the liquid to a simmer. Add the orange zest and juice, cloves, star anise, ground coriander and cranberries. Stir well, then simmer gently without a lid for 1 hour, stirring occasionally.
  5. When the cooking time is up remove the pan from the heat and leave to stand for half an hour.
  6. At this stage you could ladle into sterilised jars and seal for future use. 

If not, once this is chilled it will naturally set and it is ready for use.