Thursday, December 22, 2011

CranMerry Christmas

Every year at Christmas I intend to make homemade food gifts for my friends but I end being a bit of a lazy grinch, never following through. This year since I will be celebrating Christmas properly with family I decided to get my act together and make... Chutney! This warming cranberry chutney is a great alternative to regular cranberry sauce to go with Christmas turkey. It's also a yummy addition to a cheese plattter.

What I put in (Enough for 4x250g jars):

  • 1kg cooking apples, peeled and chopped into small chunks
  • 500g eating apples, peeled and chopped into large chunks
  • 250g white onions, sliced
  • 250g red onions, sliced
  • 50g fresh root ginger, grated
  • 500g granulated sugar
  • 250ml cider vinegar
  • 500g cranberries
  • 1 tsp black peppercorns
  • 1 large stick of cinnamon
  • 5 cloves
  • 1/2 tsp chilli flakes (optional)
  • 1/2 tsp salt

How to make it:

Put all the ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains. Add the cranberries, then cook for a further 10 mins or so until just softened but not burst. Spoon the hot chutney into sterilised jars and seal. Tie on a ribbon and a cute label and make a friend happy with a tasty gift!

Store the chutney unopened in a cool, dark place. The chutney keeps for up to 6 months. Chill on opening.

Eat, drink and have a merry Christmas!


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