Cranberry & Red Onion Relish

This is a festive chutney packed with flavour, perfect for turkey, beef and pork as well as for serving with cheese and biscuits. A perfect addition for Christmas gatherings!


  • 450g Red Onions, chopped and diced
  • 30ml Olive Oil
  • 1 tbsp Butter
  • 225g Brown Sugar
  • 450g cranberries, fresh or frozen
  • 100g Raisins or chopped dates
  • 120ml Red Wine Vinegar
  • 129ml Red Wine
  • 1 tbsp Mustard Seeds
  • 2 tsp Mixed Spice
  • 30ml Port
  • Seasoning


  1. Wash and sterilise the jam jars, then place in a slightly warm oven Gas 1/ 100C.
  2. Melt the butter with the oil in a large pan, add the onions and cook over low heat for about 15 mins, stirring occasionally until softened.
  3. Add 2 tbsp of the sugar and cook for about 5 mins until the onions are caramelized. Stir and watch carefully as you do not want to burn them.
  4. Meanwhile, place the raisins in the bottom of a second pan and add the vinegar, red wine, mustard seeds, spice and sugar. Soak 15 mins.
  5. Add the cranberries to the pan with the raisins and heat all of the mixture gently and slowly to dissolve the sugar.
  6. Once the sugar is dissolved, cover the pan and bring to the boil.
  7. Simmer the cranberry mixture for about 15 mins until the berries have popped and are tender.
  8. Stir the cranberry mixture into the caramelized onions,  increase the heat and cook uncovered for a further 15 mins, stirring frequently until it is thickened and you can see the base of the pan when you draw a spoon through the mix.
  9. Remove from the heat, season to taste.
  10. Whilst hot, spoon into the warm sterilised jars, filling to the brim. Using a teaspoon pour a little port over the top of each jar then seal with vinegar proof lids. Seal and store in a cool, dark place for up to 6 months.
  11. Once opened refrigerate and use within 1 month.

This special Christmas recipe was created by Diane Sanderson, NFWI Home Economics Adviser.