To make the chutney, fry the cranberries in hot butter for about 3 minutes stirring continuously. Add the remaining ingredients and simmer on a low heat for 10-15 minutes until the cranberries are soft.
Pour immediately into sterilised jars, close and stand upside down for 10 minutes. Then turn the right way up and leave to cool.
Decorate with holly leaves and cinnamon sticks if desired.