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Cranberry chutney for cheese

Cranberry chutney for cheese

3 servings

Favouring sweetness and surprise over brevity – our Cranberry chutney for cheese recipe doubles as a condiment to both cheeseboards and breakfast tables. Donning a line-up of caramelised onion, balsamic vinegar and bay leaf, savoury flavours take on a bit of spice from dashes of cinnamon and ginger. Give it a go!

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  • ½ red onion
  • 200 g of frozen cranberries
  • 1 cup sugar
  • 1 tbsp water
  • 1 tbsp white balsamic vinegar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • 1 bay leaf
  • 30 pieces of gingerbread cakes, crackers or crisp bread.

Serve with:



1. Chop the onion and fry it in butter until soft.

2. Add cranberries, water and sugar, bring to a boil. Add the other ingredients.

3. Cook on low heat for about 10 minutes, cool and refrigerate.

4. Cut the cheese in rather thick slices, place the cheese on gingerbread or crispbread and top with the cranberry chutney.