Spiced Cranberry and Apple Chutney

I remember the first time I had cranberry juice, it was before the manufacturers started heaving shed-loads of sugar in to it and it turned my mouth inside out. This sour chutney won't do this as it is lifted by the sugar, the apple juice and the sweet spices and is given a rounded flavour with the apple and onion.

This takes less than an hour and is a doddle. Don't be scared by making chutney. The only thing you have to remember is turn on your extractor fan - the vinegar can permeate a house for days and no one likes that. Although my mum used to treat us to a vinegary miasma at least twice a year when I was younger, maybe she does like it.

This will be great on a festive leftover sandwich, ideal on a cheeseboard and livens up a lacklustre tagine.

Spiced Cranberry and Apple Chutney

600g fresh cranberries
500ml red wine vinegar
2 large onions, chopped
3 sour apples, cored and chopped
2 tsp ground cinnamon
2 tsp ground ginger
big pinch sea salt
250g brown sugar
50ml apple juice

Chuck all the ingredients in to a pan and bring to a boil. Turn the heat down to a simmer and stir.

Cook for 45 minutes stirring occasionally until sauce-like,  make sure it's not too thick.

Pour into some sterilised jars and seal.

Wait at least a month before eating.