Light cranberry orange chutney

• cranberries↗200g dried g

  dried

• orange juice↗300ml ml
• light muscovado sugar↗60g g

Step-by-step instructions

1. 1

   Pour the dried cranberries into a large pot together with the orange juice and sugar, and bring to a boil. Reduce heat to medium and let it simmer gently, then continue cooking for 10 minutes until the cranberries become fluffy and sticky.

2. 2

   Blend the mixture in a blender until smooth, then return it to the pot and simmer over low heat for 5 minutes until thick and jelly‑like. Let it cool and transfer to a serving dish or jar. Store in the refrigerator for up to four days or in the freezer for up to six months.