Cranberry chutney

Ingredients for 6 servings:

• 800 g cranberries, fresh
• 2 tbsp oil
• 3 m.-large onion(s), red
• 200 g brown sugar, see tip
• 2 orange(s), the juice and the peel
• 100 ml balsamic vinegar, dark
• 200 ml red wine, dry
• 1 tbsp cinnamon
• Pepper (long pepper, one spike)
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with game or cheese, suitable for buffets

This recipe makes enough for 6 jars, each holding 250 ml. Wash and drain the cranberries. Heat the oil in a saucepan and sauté the roughly chopped onions. Add the cranberries and sauté for a few minutes. Add 150 g of sugar, stir, and caramelize gently for about 1 minute while stirring. Add the orange juice, red wine, and vinegar, and bring to a boil. Add the cinnamon, grated orange zest, salt, and the previously ground long peppercorns, stir, and cover. Simmer over medium heat for about 20 minutes. When the chutney has the desired consistency, season again, bring to a boil, and pour into twist-off jars while still hot. I like to serve the chutney as a cranberry substitute with game. It also goes well on a cheese platter. Tip: The amount of sugar depends on the acidity of the cranberries and oranges. It may well be that 150 g is sufficient or 200 g is needed.