- How long does it keep?
- It can be consumed for 2-3 weeks if kept in a clean jar in the fridge. The sugar and vinegar act as preservatives.
- It's too thick, what should I do?
- Mix in a little water or orange juice and warm it through again.
- Can I use frozen cranberries?
- Yes, they are perfect for this; no need to defrost before cooking.
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Black Pudding and Chorizo Frittata
Tomato and Pepperoni Stromboli
Ginger japchae
Rustic mixed-in crackling scones
Cinnamon and Oat Bundt Cake
Garlic Infused Sweet Potatoes
Nutella & mascarpone layer cake
Cinnamon sugar pretzels
Rum & raisin cannoli
Oreo Macarons
Elk meat doughnuts (venison)
Greek spinach rice
Spiced cauliflower and pea samosas
Zesty honey and ginger lemonade
Khao soi (Northern Thai curry noodle soup)
Japanese natto with karashi mustard & spring onion
Malai Sondesh
Bicol Express with Coconut Milk
Galaktoboureko with lemon syrup
Broken wheat payasam
Smoked Paprika & Cranberry Chutney
Chutney, a side dish of Indian origin that conquered the world via the British, is one of modern gastronomy's most versatile weapons. In this version, the tart elegance of cranberries meets the rustic character of smoked paprika. It's like a grown-up jam: the interplay of sugar and vinegar creates a balance that perfectly counteracts the richness of fatty meats or mature cheeses.
Ingredients
200
g
Dried cranberries
1
whole
Red onion
2
cloves
Garlic
1
tbsp
Smoked paprika
50
g
Brown sugar
50
ml
Apple cider vinegar
20
ml
Olive oil
1
tsp
Salt
0.5
tsp
Freshly ground black pepper
Shopping List (0)
Equipment Needed
- Sharp paring knife
- Chopping board
- Stainless steel saucepan (non-reactive for vinegar)
- Wooden spoon
- Sterilised jar for storage
Instructions
1
✓
Dice the red onion finely and slice the garlic thinly. Prepare the other ingredients so they are to hand.
Tip: Mise en place (preparation): since sugar and spices can burn quickly, it is important to have everything measured out and waiting.
2
✓
Heat the oil in the saucepan and sweat the onion over a medium heat until translucent. When soft, add the garlic and fry for another 30 seconds until fragrant.
Tip: Garlic browns faster than onion due to its higher sugar content, which is why we add it later.
3
✓
Sprinkle in the smoked paprika, stir quickly, then immediately add the cranberries, apple cider vinegar and brown sugar.
Tip: The liquid (vinegar) immediately stops the frying process, preventing the paprika from becoming bitter.
4
✓
Pour in approx. 50ml water, stir in the salt and pepper, then bring to the boil.
Tip: Dried cranberries need liquid to rehydrate and plump up.
5
✓
Reduce the heat to low and simmer the chutney uncovered for 20 minutes, or until it thickens like jam and the cranberries soften.
Tip: The pectin in the fruit and the added sugar ensure a thick, gel-like consistency.
6
✓
Remove from the heat and allow to cool completely before serving. The flavours truly mature at this stage.
Tip: When warm, the smell and taste of the vinegar may seem much more pungent than it will actually be once cooled.
Recipe FAQ
Ingredients
- 200 g Dried cranberries
- 1 whole Red onion
- 2 cloves Garlic
- 1 tbsp Smoked paprika
- 50 g Brown sugar
- 50 ml Apple cider vinegar
- 20 ml Olive oil
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper