Put the shallots in a heatproof bowl pour on boiling water to
cover and leave until cool.
Drain and carefully peel leaving on a little of the root end to
hold them intact.
Halve the shallots lengthwise and place in a roasting tin.
Sprinkle with the olive oil and 45ml of the sugar.
Roast on the floor of the roasting oven for 15 to 20 minutes
turning from time to time.
Transfer to the grid shelf on the fourth sat of runners and cook
for a further 5 to 10 minutes until soft and caramelized but not
burnt.
Season generously with salt and pepper.
Lift out the shallots and set aside.
Add the red wine to the roasting tin and bring to the boil on
the boiling plate. Let bubble until reduced by half.
Meanwhile place the cranberries in a heavy based saucepan with
the ginger mustard seeds vinegar and reduced red wine.
Bring slowly to the boll on the simmering plate.
Cover and cook in the simmering oven for 10 to 15 minutes until
the cranberries are very soft.
Add the remaining warmed sugar bring to the boil on the
simmering plate and cook for 10 to 15 minutes until thick and
pulpy.
Stir in the shallots.
Spoon the chutney into warm sterilized jars.
Seal and stare in a cool dry place for up to 6 months.
Once opened store in the refrigerator and use within 1 month.
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