Roasted Shallot, Cranberry and Ginger Chutney

Ingredients

• 450g shallots
• 2 tbsp of rapeseed oil
• Sea salt and black pepper
• 250g soft brown sugar
• 250g fresh/ frozen cranberries
• 250g eating apples (i.e. Cox’s or Pink Lady) peeled and cut into small chunks
• 2cm piece of ginger, peeled and grated
• 1 cinnamon stick
• Zest of one orange
• 200ml red wine vinegar
• 200ml cider vinegar
• 50g raisins