Peel and finely dice the onions, clean and rinse the cranberries.
Put all ingredients in a saucepan and simmer over medium heat for 45 minutes until the mixture becomes viscous.
Place the cleaned jars in hot water. Remove just before filling and drain upside down on a clean kitchen towel.
When filling the chutney, the jars must still be hot.
Close jars on the spot and turn to the other side.
Tip: This chutney goes exceptionally well with roasted meat e.g. steak, Châteaubriand or entrecote.
Our tip: Use your favorite red wine for cooking!
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