Lingonberry Chutney

Summary

Ingredients

• 500 g onion (s), red
• 1 ½ kg cranberries (fresh or frozen)
• 400 g suar, brown
• 80 ml vinegar - essence
• 250 ml red wine
• 100 ml crème de cassis
• 2 teaspoons sea salt
• 2 pinch (s) cayenne pepper

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Instructions

1. Peel and finely dice the onions, clean and wash the cranberries. Put all ingredients in a saucepan and simmer over medium heat for 45 minutes until the mixture becomes thick.
2. Put the cleaned glasses in hot water. Take out shortly before filling and let drain upside down on a clean kitchen towel.
3. When filling the chutney, the glasses must still be hot.
4. Close the jars immediately and turn them over.
5. This chutney goes particularly well with roasted meat, e.g. steak, chateaubriand or entrecote.