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Ingredients:
12 oz (350 g) fresh or frozen cranberries
1 oz (25 g) butter
12 oz (350 g) onions, chopped
1 lb (450 g) light brown sugar
1 lb (450 g) apples, peeled and sliced
1 tsp ground mixed spice
15 fl oz (425 ml) white malt vinegar
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Method:
1. Melt the butter in a large saucepan. Add the onions, apples and spice and cook until the onions are soft – about 20 minutes.
2. Add the cranberries and sugar and stir until the sugar is dissolved. Add the vinegar and bring to a boil, stirring occasionally.
3. Reduce the heat and simmer for 1 – 1 1/2 hours, until the chutney is reduced to a thick consistency.
4. Spoon into cooled, sterilized jars and cover with a vinegar-proof lid. Label and store for 4-6 weeks before using.
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