CRANBERRY BEETROOT CHRISTMAS CHUTNEY
This Cranberry Beetroot Christmas Chutney is an ideal accompaniment to turkey or ham, but is also delicious with cheese and crackers as well as any Christmas dinner leftovers you might have (we are all bound to have some!). It is sharp, tangy and full of flavour, as well as quick and easy to make. An ideal edible Christmas gift! It can be stored in the fridge for 2-3 weeks.
To me Christmas is partly about tradition and partly about creating new dishes using popular Christmas ingredients. Christmas flavours are so versatile, both in sweet and savoury dishes there are virtually endless ways of mixing and matching and incorporating them into all sorts of recipes. Such as this easy, tasty chutney, which was inspired by my love of cranberries as well as beetroot. I do love the classic cranberry sauce and make it every Christmas (it’s really my version of the classic sauce, see the recipe < HERE >), but this recipe has a depth and complexity of flavour an ordinary cranberry sauce can never produce.
I credit the beetroot! Mainly. This marvellous vegetable has a sweet, earthy flavour which pairs extremely well with sour cranberries. I didn’t want the beetroot to disintegrate during cooking so I chopped it finely into little cubes (rather than grating it), which still retain some crunch after 30 minutes of cooking, so the chutney has a lovely semi-crunchy consistency. And look at the colour! You can’t not love beetroot:)
10 minPrep Time
35 minCook Time
45 minTotal Time
- 230g fresh cranberries
- 1 large beetroot, peeled, finely diced
- 1 small red onion, finely chopped
- 2 tablespoons fresh ginger, finely chopped
- 80g sugar
- 2 tablespoons olive oil
- 4 tablespoons white malt or wine vinegar
- 5 tablespoons orange juice
- 30ml marsala wine
- 1/6 teaspoon each ground cloves and allspice
- Zest of half an orange
- A good pinch of salt and pepper
- In a medium saucepan heat up the oil, add the onion and ginger and cook slowly for 2-3 minutes, stirring often. Add the beetroot, marsala wine, sugar, vinegar, orange juice, stir and continue cooking for 3 more minutes, stirring occasionally.
- Add the cranberries, orange zest, spice and seasoning, stir, pop the lid on, bring to boil, then lower the heat to a simmer and cook for 30 minutes stirring occasionally (take care not to allow the sauce to stick to the bottom of the pan and burn). Adjust the seasoning if necessary, allow to cool and transfer into a jar. It can be kept in the fridge for 2-3 weeks.
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