This is a festive chutney for Christmas which keeps much longer than cranberry sauce and is just as tasty. An obvious accompaniment to the turkey, but it goes just as well with roast chicken throughout the year. It is also very quick to make as there is no chopping or peeling involved.
700g cranberries
600g granulated sugar
2 tsps coriander seeds
400ml red wine vinegar
300ml cider vinegar
12 whole cloves
zest and juice of 1 large or 2 small oranges
Start off by paring the zest from the orange(s) - I use a lemon zester which makes this very easy. You can also use a sharp paring knife or a potato peeler and then cut the peel into fine shreds. Squeeze the juice from the orange and set aside.
Heat a large enamel pan on the top of the stove. When hot, spoon in the coriander seeds to brown and draw out the flavour. When they start to colour, tip them into a mortar and pestle and lightly crush.
Turn the heat down and add the vinegars and the sugar, stirring until the sugar has dissolved. Then add the orange zest and juice, cloves, crushed coriander seeds and cranberries. Simmer for about an hour. Remove from the heat and leave to stand for about 30 minutes before spooning into sterilised jars.
This makes about 5 small jars – the perfect Christmas gift.
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