This is a wonderfully Christmasy combination of a mandarin and cranberry chutney which goes well with cheese, and with gammon or ham, and also duck. It goes well with a pork pie… a game pie… and, incredibly, salmon!
Of course, you can substitute tangerines or clementines for the mandarins.
This also makes a good present – store in a sterilised glass jar – follow this link for various quick ways to sterilise glass containers.
Recipe for a Christmasy mandarin and cranberry chutney
Makes enough to fill a large glass sterilised jar
- 8 mandarin oranges (or tangerines or clementines)
- 120 ml/½ white balsamic condiment (or a good sherry vinegar – but you will need more time for reducing)
- 1 onion
- 180g/1½ cups dried cranberries
- ½ teaspoon ground ginger
- 1 tbsp dried mint
- 2 tbsps soft dark brown sugar
- ½ tsp smoked salt
- ¼ tsp Urfa pepper flakes – or a pinch of dried chillies
- cloves, juniper berries, star anise… all optional – put them in a submersible metal tea strainer and remove when you finish cooking
- Peel the mandarins, cut off any white pith, and slice, then cut the slices in half. Put the mandarins into a medium-sized saucepan.
- Save the peel of one of the mandarins, cut in half, and cut that half into thin little shards. Add to the mandarins in the saucepan. Begin to warm over a low heat.
- Add the dried cranberries and the balsamic condiment. Add the ground ginger and the dried mint. Add the sugar, and salt. Add the Urfa pepper.
- Peel and chop the onion. Add to the saucepan. Stir, obviously!
- Reduce the cranberry chutney until sticky and not slurpy – more solid – takes anything up to an hour.