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Red onion, port and cranberry marmalade recipe

Red onion, port and cranberry marmalade recipe

14 ratings

Sweet and sticky, this festive cranberry onion marmalade recipe makes a delicious chutney to serve alongside a cheeseboard or leftover ham. You could also cook up a batch for a tasty edible Christmas gift. See method

  • Serves 35 (makes 1 x 350g jar)
  • 10 mins to prepare and 30 mins to cook, plus cooling
  • 25 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 tbsp oil
  • 500g red onions, very thinly sliced
  • 100g light brown sugar
  • 1 tsp dried thyme
  • 30g dried cranberries
  • 25ml red wine vinegar
  • 50ml ruby port
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    0g 1%
  • Saturates

    0g 1%
  • Sugars

    5g 5%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 5.1g Protein 0.2g Fibre 0.3g


  1. Heat the oil in a large saucepan, add the onions and a good pinch of salt. Cover and cook gently for 10 mins, stirring occasionally. Add the sugar, thyme and cranberries. Cook, covered, for 10 mins.
  2. Add the vinegar and port or cranberry juice and boil, uncovered, for 10-12 mins until the liquid is nearly evaporated and the onions are soft. Cool, then transfer to a sterilised jar and seal.
  3. Store in a cool, dark place for up to 6 months. Once opened, keep chilled in the fridge and use within 1 month.

Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

See more Edible Christmas Gifts Recipes

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