Cranberry, Kumquat and Juniper Chutney

• 1 lb / 455 g onions, peeled and chopped
• 1 tbsp groundn

Cook the onion very gently in the oil and butter until soft and beginning to caramelize slightly. Allow 30–40 minutes for this, and stir from time to time to prevent the onions from burning. Meanwhile, halve the kumquats, discard the seeds, and roughly chop the fruit. Simmer in 2–3 tablespoons water