Ingredients
- 2 red onions
- 4 cloves of garlic
- 3-4 long fresh red chillies
- olive oil
- 500 gr. fresh cranberries
- 150 gr. sugar
- 40 ml red wine vinegar
Method
- Peel and finely slice the onions, peel and finely chop the garlic, then deseed and finely slice the chillies.
- Place the onions, garlic and chillies in a large pan over a low heat with a little oil and sweat down for 8 – 10′, or until soft but not coloured.
- Add the cranberries, sugar, vinegar and 50 ml of water.
- Simmer gently for 15 – 20′, or until the berries are soft and breaking down but still just holding their shape.
- Gently mash a little and cook for a further 15′, or until thickened and jammy.
- Season with sea salt, black pepper and a drizzle of oil, then allow to cool.
- Spoon into sterilised jars and tuck in when it’s cooled.
- It keeps for 1 week.