Kirstie's Handmade Britain

James Mackenzie prepares this chutney with Kirstie Allsopp on Kirstie's Home for Christmas

• 2 large white onions, peeled and finely diced
• 200g fresh cranberries
• 200g semi dried cranberries
• 200ml white wine vinegar
• 50ml port
• 400g sugar
• 1 cinnamon stick
• 2 star anise
• Zest of 1 orange
• 10 satsumas (or similar), peeled and segmented

1. Place the onion, fresh and dried cranberries in a saucepan. Add the vinegar, port, sugar, cinnamon, star anise and zest and the juice of the orange. Bring to the boil, then simmer without a lid for about 45 minutes or until a glossy chutney-like texture.

2. Cut the satsuma segments in half and add to the relish. Cook for a further 10 minutes then remove from the heat and remove the cinnamon and star anise.

3. Place in a jar, leave to cool then store in the fridge. This will keep refrigerated for 2 weeks.