Cranberry chutney

Ingredients for 1 servings:

• 500 g onion(s), red
• 1 ½ kg cranberries, fresh or frozen
• 400 g brown sugar
• 80 ml vinegar essence
• 250 ml red wine
• 100 ml crème de cassis
• 2 tsp sea salt
• 2 pinches of cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peel and finely dice the onions, trim and wash the cranberries. Combine all ingredients in a saucepan and simmer over medium heat for 45 minutes, until the mixture thickens. Place the cleaned jars in hot water. Remove them shortly before filling and let them drain upside down on a clean kitchen towel. The jars should still be hot when filling with the chutney. Immediately close the jars and turn them upside down. This chutney goes particularly well with roasted meats such as steak, Chateaubriand, or entrecote.