Wednesday 13 November 2013

Tis the season for Christmas Cranberry & Apple Chutney

 We've already got fresh Cranberries on the market so it's time to begin Christmas preparations with this easy Cranberry and Apple Chutney. It’s based on Grandma’s Apple Chutney recipe. The sumptuous red of the cranberries give it that real Christmas colour and the smells will get the Christmas season going. 
Cranberry & Apple Chutney
2 lb/approx 1 kg apples
1 lb/450g onions
250 ml white wine vinegar
¾ lb/350g cranberries
1 lb/450g demerera sugar
5 peppercorns or freshly ground pepper
2 tbsps ground ginger or 
1 piece fresh ginger sliced and finely chopped

Chop up the apples and onions finely. Place in a large pan with the white wine vinegar and bring to the boil. Then simmer for about 15-20 minutes until the apples and onions are soft. Add the other ingredients and mix together. Bring to the boil then simmer for about 1½ hours, stirring until the ingredients are tender. Allow to cool and remove the peppercorns. Spoon into clean jars and cover.
Grandma’s tips : To test if the chutney was ready, she would draw a wooden spoon across the bottom of the pan. If it’s ready, the chutney must not flow back into the gap left behind by the spoon. If not, then check every 5 minutes or so until the gap is clear.  She said that Chutney needs to cool slowly so the spices infuse and flavour the fruit. You can add more ginger and cinnamon to make it even spicier.
Meryl says : We love this recipe and serve it instead of Cranberry Sauce on Christmas Day. If you make a few jars and decorate them with ribbon, they'll make lovely edible Christmas gifts for friends and family. Let me know if you try it.