Perfect ot keep or give away this Christmas from Richard Corrigan.


  • 250 g cranberries
  • 250 g kumquats (sliced)
  • 55 g onions (chopped)
  • 2 tblsp juniper berries (crushed)
  • 170 g light muscovado sugar
  • 100 ml sherry vinegar
  • 1 tblsp nut oil
  • nutmeg
  • 1 bay leaf
  • 1cm of ginger, optional


  • Heat the oil in a medium-sized saucepan. Sweat off the onion until it’s translucent, taking care not to brown it, then add a generous amount of freshly grated nutmeg.
  • Add the kumquats, cranberries, sugar, juniper berries and a dash of sherry vinegar; if you are using the ginger, add it at this point too.
  • Cook over a medium heat for a further 15 minutes, stirring occasionally. Check for seasoning and adjust if necessary.
  • To store:
  • Store chutney in an airtight jar and store in a cool dry dark place until you are ready to use it, the flavour of this chutney improves when it’s left for a little while.

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