My trio of Christmas preserves is finally complete! The last instalment is a chutney to liven up a plate of cold meats or transform a cheese sarnie into something a little bit special.
Cranberries are such a jolly looking fruit, the various shades of red make a stunning little festive display.
I’ve not been organised enough to have made this chutney in time to be eaten this Christmas, but hopefully the recipients will have the patience to wait a couple of months to unleash the russet red preserve.
Making chutney is such a doodle compared to jam. No testing involved and not a thermometer in sight. You just need a few hours to let the fruit bubble gently on the stove, wafting gorgeous spicy smells around the house. I reckon I could be making a fair amount of chutney in 2011.
I got six 8oz jars out of this recipe
Cranberry and Apple Chutney
Makes 1.3kg
25g butter
350g onions, chopped
450g bramley apples, peeled and sliced
1 tsp mixed spice
350g cranberries, fresh or frozen
450g light soft brown sugar
425ml white malt vinegar
1. Melt the butter in a large pan and then add the onions, apples and mixed spice and cook gently until the onions are soft and the apple has mulched. This should take about 15 minutes.
2. Next up add the cranberries and sugar stirring until the sugar has dissolved – this only takes a few minutes.
3. Pour in the vinegar and bring to the boil, stirring every now and again.
4. Turn down the heat and simmer for 90 minutes, until the chutney has reduced down and thickened.
5. Spoon into cooled, sterilised jars and cover with a vinegar-proof lid. Label and store for 2 months before opening.
Always best to have everything laid out and ready
Dissolving the sugar and bringing to the boil
After 90 minutes of gentle bubbling on the stove
Spooning the warm chutney into jars
