Cranberry Chutney

Peel and finely dice the red onion. Place the cranberries, red onion, red wine vinegar, cinnamon sticks, allspice, salt, clementine zest and segments in a medium sized pot.
Heat over a medium heat on the hob until the juices start to run.
Add the demerara sugar, stirring constantly to dissolve the sugar.
Increase the heat and as soon as the chutney comes to boil, reduce the heat to a gentle simmer and simmer away for about 45 minutes until the chutney is thick and reduced.
You will know its ready when you draw a spoon through it and you can see the bottom of the pot for a few seconds.

Bottle immediately in clean, sterilised jars.

Sterilising and bottling: To sterilise glass jam jars properly, wash very well in the dishwasher or with hot, soapy water. Rinse well to remove any soap residue. Place the jars upside down on the wire rack in the oven and bake for 10 minutes at 150°C.

As soon as the jam, chutney or jelly is ready, place a jam funnel on top of the jar. Using a metal ladle, pour the hot preserve into the hot jar till about 2cm from the rim. Close the jar immediately.

Festive Foodie recipe supplied by Rozanne Stevens