Thursday, October 20, 2011
Recipe: Apple and Cranberry Chutney
I'm so pleased with how this chutney turned out- not sure whether it really shows up in the photo i took, but the jars look really beautiful. The deep red colour looks really attractive, and i think these will make perfect Christmas gifts. This chutney would work very well at Christmas dinner actually, now that i think of it- the apples are good if you're eating roast pork, and the cranberries of course are the classic accompaniment to roast turkey! On the cheeseboard too, I think this chutney would go really well with wensleydale- cranberries and wensleydale go really well together, infact you can buy the cheese with cranberries already in it from the supermarkets. Almost finished with the preserving this year though, I am drowning in various jars of things now- I need to give it a rest soon!!
Apple and Cranberry Chutney makes 9 x jars 84p per jar
900g peeled diced apples
300ml red wine vinegar
2 large white onions, finely diced
300g dried cranberries
20g crushed ginger
1. Put all ingredients in a large pan, on a high heat, covered, for 15 minutes.
2. Lower the heats, remove the lid, and cook for 25 minutes, stirring occasionally (but not too much- you don’t want to break down the chunks of apple completely).
3. Allow to cool for 10 minutes, then pot and seal. Wait for two weeks and serve!