It’s that time of year again when I start to think about and planning for Christmas. As you may have guessed, I like to make as many things as I can for Christmas presents, but being the lazy madam that I am, I usually leave it all until the last minute. This year I am attempting to turn over a new leaf and start sooner, so last night I made my lists and whipped up a batch of Christmas chutney. Last year I wanted to make some, but it is best left to sit for a month before using and, of course, I’d left it too late!
This recipe will make two 454g jars (with a little bit left over for your cheese and biscuits!)
1 onion, finely chopped
2 tsp ground mixed spice
1/2 tsp ground cloves
2 large Bramley apples, diced
500g dried mixed fruit
300g soft light brown sugar
150ml white wine vinegar
- Gently sauté the chopped onions in a little oil in a large saucepan until they have softened, then add the ground spices and cook for another minute.
- Add the diced apple and dried fruit to the pan and stir it all together.
- Put the sugar and white wine vinegar into the pan and stir the mixture until it is well combined.
- Bring the chutney to the boil then simmer for 45 minutes – 1 hour, stirring occasionally, until the mixture has reduced.
- Spoon the chutney into sterilised jars and seal with vinegar-proof lids or a waxed paper circle and cellophane.
As I mentioned earlier, the chutney is best kept in a cool, dark place for a month. Jazz the jar up with a pretty label and fabric cover and add it to your Christmas hampers.