Peel and finely dice the onions. Select the cranberries, rinse in a sieve and drain thoroughly. Boil all ingredients in a saucepan for about 45 minutes on low heat until the mixture becomes viscous. Pour the chutney into prepared jars while they are still hot and seal them on the spot.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.