Cranberry Chutney

Really I should have told you about this recipe a month ago, as the chutney needs about a month before it's ready to eat but well, I didn't and I'm telling you now.

I decided to make something festive the other week and decided on cranberry chutney so that we could eat it with leftover turkey on Boxing Day.  

Chutney is something I enjoy making, I find it very therapeutic and unlike jam, it doesn't need to reach a setting point so it's not too technical! Whilst I normally find chopping fruits and vegetables a bit of a chore for dinner, I kind of like it when making a chutney.

This is a sweet, tangy chutney and I can't wait to try it. It made quite a lot so I'll no doubt be handing people a jar as they leave our house over Christmas.

Cranberry Chutney

Ingredients

2 onions

2 large garlic cloves

600ml white malt vinegar

500g cranberries

250g cooking apples

250g pitted prunes

1 large orange

1 small red chilli

1 tsp sea salt

250g soft brown sugar

1 tbsp mixed peel

Method

Start by peeling and chopping the onions and garlic. Place them in a small pan with 150ml of white malt vinegar. Cook the onions and garlic until they are soft.

Wash the cranberries, chop the prunes and finely chop the chilli. Peel, core and chop the apples. Grate the rind from the orange and squeeze out the juice. Put all these ingredients into a large pan with the salt, the rest of the vinegar and the onion and garlic mixture. Cook gently until soft.

Stir in the brown sugar until it has dissolved and add the chopped mixed peel. Bring to the boil and boil until thick.

Pot in sterilised jam jars, seal and label.  Keep for around one month before using.

Can't wait to try this in a couple of weeks. Will report back!

love & kisses

Mrs Mx