Standing time: Up to 6 months
1. Peel the shallots, leaving on the root end to hold them intact. Halve the shallot length wise and place on a baking sheet.
2. Drizzle the rapeseed oil over the shallots, season with the sea salt and black pepper and sprinkle with 1 tbsp of the soft brown sugar.
3. Roast the shallots in the preheated oven for 20-25 minutes turning occasionally, until soft and caramelised, remove from the oven and set aside.
4. Sterilise the kilner jars by washing in warm soapy water, rinsing and placing in a moderate oven for 5 minutes.
5. Meanwhile place the cranberries, apples, ginger, cinnamon stick, zest of orange, red wine vinegar and sugar and bring slowly to simmer, stirring gently until the sugar has dissolved. Slowly simmer for 10 minutes until the apple and cranberries are soft.
6. Add the cider vinegar and raisins and bring to the boil and cook for 10-15 minutes until thickened, stirring occasionally. If it is still runny, simmer for a further 5 minutes or until thick. Stir in the shallots and then spoon the chutney into sterilised jars.
7. Seal and store in a cool dry place for up to 6 months, once opened, store in the refrigerator and use within one month.