This Christmas Cranberry and Pumpkin Chutney contains two of the most festive ingredients: cranberries and pumpkin. I don’t eat onions so I was keen to develop a recipe that was onion free. This recipe will make use of the pumpkins that are prevalent at this time of year and the insides of carved pumpkins.
Allergy Information – Christmas Cranberry and Pumpkin Chutney
Christmas Cranberry and Pumpkin Chutney is gluten-free and vegan and… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Christmas Cranberry and Pumpkin Chutney
You can sterilise jars in the dishwasher – be careful not to touch the inside of the jars at any point to keep sterile. The chutney will store in a cool dark place for several months.
Decorate the jars of chutney with festive ribbon and hand out to friends as a home made Christmas present.
Recipe – Christmas Cranberry and Pumpkin Chutney
Preparation time 10 mins
Cooking time 50 mins
Ingredients – Christmas Cranberry and Pumpkin Chutney
450 grams diced lightly roasted pumpkin
250 grams fresh cranberries
1 Bramley apple (approximately 150 grams) peeled cored and diced
350 millilitres apple cider vinegar
200 grams light brown sugar
40 grams fresh ginger grated
1 red chilli (leave out for nightshade free)
0.5 teaspoon dried chilli flakes (leave out for nightshade free)
1 teaspoon turmeric
1 teaspoon toasted cumin seeds (toasted in a dry pan)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons sea salt
Method – Christmas Cranberry and Pumpkin Chutney
1. Add all the ingredients to a pan and heat the mixture until it is simmering quickly
2. Simmer the mixture for 50 minutes, or until the chutney has thickened slightly and the fruit is soft
3. Spoon the mixture into sterilised jars and ensure an airtight seal. Allow to cool and store in a cool, dark place.