Put the dates and cranberries in bowls and add a dash of boiling water to each bowl, just enough to cover the fruits. This allows the fruits to re-hydrate as you prep the other ingredients (skip this step if preferred).
Peel, core and dice the apples. Peel and dice the shallots and add to a deep saucepan or Dutch Oven.
Zest and juice the clementines and add to the pan along with the pulp.
Add in the sugars, red wine vinegar, cinnamon stick, Christmas spice mix & cinnamon stick. Then add the cranberries & dates along with their liquid and stir well to combine.
Place the pot over a medium heat and bring to a boil. Once reached boiling, give it a good stir and leave for a 2 further minutes.
Reduce the heat to low, allowing the mixture to simmer away, uncovered for 1 hour. The goal is to evaporate the liquid and reduce down to a thick, syrup consistency (if it is still runny after an hour, see tips in the post to help).
Once the consistency has thickened, turn off the heat and decant & seal into sterilized jars whilst the chutney is still hot. The heat will create a vacuum seal and the mixture will thicken further as it cools.
Store in a cool, dark, dry place for at least 3 weeks - 8 weeks to mature. It can be left unopened for 2 years. Once opened, store in the fridge and eat within 2 months.