- Extra virgin olive oil
- 2 red onions, sliced
- 1 T grated fresh ginger
- 2 x 100 g packets dried cranberries
- 30 g brown sugar
- Sweet chilli sauce
- 60 g wholegrain mustard
- 4 T verjuice
- 1 T Moroccan paste
- Sea salt and freshly ground black pepper
Drizzle a little olive oil in a large saucepan with. Place over a medium heat and cook the onion, ginger and cranberries with the sugar until cooked and caramelised. Add some chilli sauce, the mustard, verjuice and paste, and cook through for 2 minutes.
Season to taste. Transfer into a sterilised, sealed jar, and cool. Once opened, keep refrigerated.
Serve with hot or cold cooked ham, chicken, turkey or beef. It’s also great with smoked sausages or as a spread on sandwiches.
Per serving: 649kJ, 1g protein, 6.4g fat, 23g carbs