Erin FoxThe Christmas holidays wouldn’t be complete without a cheeseboard and home-made chutneys served with cold meats and pates. Home-made chutney is so much tastier than anything you can buy in the shop. Last year I experimented with three different chutneys and the house was filled with Christmassy spice smells. This recipe will make three 350ml jars, but you can divide it into smaller jars and give them away as presents. Like, the chutney, home-made Christmas presents can sometimes beat a shop gift!
To see if chutney is finished cooking, you do the channel test. This means running a wooden spoon across the surface of the chutney, and if it leaves a trail, then the chutney is ready. You will need:
- 500g bramley apples.
- 500g cranberries.
- Two small onions, chopped.
- 250g light muscovado sugar.
- 150ml good quality red wine vinegar.
- 1 tsp whole spice berries.
- 1 cinnamon stick.
- Zest and juice of one orange.
- Zest and juice of one lemon.
Peel the apples, removes the cores, and chop them up into small pieces, about one centimetre. Place in a bowl and sprinkle over the lemon and orange zests and juice.
Wrap the whole spice berries and the cinnamon stick in a piece of muslin and tie this to a wooden spoon.
Throw the rest of the ingredients to a preserving pan or a large saucepan and give everything a stir so the fruit is covered in the sugar and juice. Rest the wooden spoon with the muslin over the top of the pan so it’s hovering over the ingredients.
Bring everything to the boil and then turn the heat down to medium. Cook gently for one hour, stirring from time to time to stop it from sticking to the bottom of the pan.
While the chutney is cooking, preheat the oven to 130 degrees. Wash the jars in warm soapy water, rinse and then place them in a shallow baking tray filled with a little water. Leave the jars in the oven for 30 minutes and then remove. Do the channel test and cook for another 10 minutes if needed.
Remove the chutney from the heat and allow to cool for 10 minutes. Spoon the chutney into the warm sterilised jars and seal with waxed lids. Store in a dark, cool, dry place and leave for four weeks.
If you make it this weekend, you will be able to enjoy it in time for New Year’s and Little Christmas. All chutneys taste better when they’ve matured, and store them properly, then you can keep them for Christmas next year.