Spicy Cranberry Chutney

Not just good for Christmas but all year round!
1 kg cranberries (fresh or frozen)
400 ml cider vinegar
2 red onions, chopped
2 inch fresh ginger root, grated
300 ml port wine
2 tsp ground cumin
1 tsp ground ginger
2 tsp ground turmeric
2 tsp ground coriander
2 tsp chilli salt or chilli flakes mixed with sea salt
400 gr brown sugar
Put all ingredients into a saucepan. Bring to the boil, turn the heat down and let it simmer for about 25 to 30 minutes. Taste to see if you need more salt or more heat (chilli).
I ended up with 12 jars of all different sizes. To prepare the jars I filled my sink with boiling water and left the jars standing in the water while the chutney was cooking. Once your chutney is ready just fill the jars to the top, screw the lid on and let them cool upside down.
This chutney is great with cheeses, roast poultry or with curries.

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