Pink pepper pickled shallots
Enjoy these pink pepper pickled shallots with hard cheeses like cheddar, comté or gruyère, or served alongside a fondue. They make an ideal festive gift
Mulled cranberry chutney
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 weeks maturing
- Easy
- Makes 4 x 200g jars
Skip to ingredients
- 250g (about 2-3) red onionsfinely sliced
- ¼ tsp ground star anise
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- 250g granulated sugar
- 4 tbsp red wineor cranberry juice
- 100ml red wine vinegar
- 1 small orangezested and juiced
- 500g fresh or frozen cranberries
Nutrition: Per tbsp
- kcal37
- fat0g
- saturates0g
- carbs9g
- sugars9g
- fibre1g
- protein0.2g
- salt0.01g
Method
step 1
Put all the ingredients, except the orange zest and juice and the cranberries, into a heavy-based pan and bring to a simmer over a medium heat. Cook, stirring often, for 30 mins until the onions have softened, the sugar has melted, and the mixture looks thick and syrupy.
step 2
Stir in the orange zest and juice and the cranberries, then simmer for 20 mins more until the mixture has thickened, the cranberries have popped and everything is sticky and jammy. Divide between four small sterilised jars (see tip, below) and leave to cool before labelling. Leave in a cool, dark place for two weeks before opening. Once opened, store in the fridge.
