This is a fantastic cranberry chutney recipe or cranberry sauce recipe to go with Christmas turkey dinner. It is also good to go with turkey on sandwiches or subs. I like it with roast chicken and venison steaks. It would also go well with roast goose, duck and pork. It has a rich flavour with lots of spicey overtones. It will store in the fridge for a few days or you can divide it into portions and put it into the freezer.
4 cups–1 lb of fresh cranberries left whole, cleaned and washed, 1 orange with the skin or zest grated off and the juice extracted, a piece of cinnamon stick, 1/2 cup–3 ozs sugar, 4 cloves, 1/2 teaspoon of powdered ginger or fresh fine grated ginger root, and 2 tablespoons of port.
Put the cranberries, orange juice, orange peel, cinnamon stick, sugar, cloves and ginger into a pan and bring to the boil. Remember to put a lid on the pan, reduce the heat and simmer gently for about 5 minutes. Check to see if it is all cooked. Remove the pan from the heat and stir in the Port. Remove the cinnamon stick and cloves before serving. Put into a bowl and store in the fridge. I make this in advance and then I divide it into the portions I need and put these into the freezer.
1. Crush or mince the cranberries before cooking. 2. Port is a fortified wine from Portugal with a rich flavour if you have not got this you could substitute it with Sherry or some strong red wine like a cabernet sauvignon. 3. Serve with fresh slices of oranges or segments of satsumas.