Festive Cranberry and Cointreau Chutney

• 1 tbspn olive oil
• 25g butter
• 1 onion, peeled and finely chopped
• 1 large bramley apple, peeled, cored and chopped
• 500g cranberries
• 100g dried cranberries
• 275g sugar
• 1/2 tspn ground allspice
• 1/2 tspn ground ginger
• 1 cinnamon stick (or try cassia bark)
• 3 tbspns Cointreau 

• Preserving pan
• Jam Spoon
• Jam Funnel
• Glass Jars
• Jar Lids
• Jar Labels

Place the olive oil and butter in your maslin pan and heat over a medium heat. Add the chopped onions and soften for 5-10 minutes.

Add the rest of the ingredients along with 100ml of tepid water, stir slowly and bring to the boil. When a boil is reached, reduce the heat and simmer for around half an hour, or until the bramley apple and cranberries have softened and the chutney has thickened to the desired consistency.

When ready, pot into warm sterilised jars, seal and finish with some of our Christmas jar labels.