I think that Chutneys are some of the loveliest presents to receive for Christmas. Initially I always overlook them in favour of more exciting gifts, but then, when boxing day arrives and you are feasting on cold leftovers, Chutneys are the make or break factor. This recipe makes a very tart chutney, so do feel free to add a little more sugar if you feel it necessary. I literally cannot wait to have this spread thickly in my cold turkey and stuffing sandwiches.
You will need:
1kg Bramley apples
500g of fresh cranberries
450g finely chopped onions
75g of finely chopped fresh ginger
1 tbsp of whole black peppercorns
500g granulated sugar
250 ml red wine vinegar
Put all the ingredients into a heavybased saucepan and cook on a low heat for about an hour. You want to chutney to have cooked off most of the watery liquid but for the fruit to still have some bite.
Spoon into sterilised jars and give all (except one jar) away.
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