Finally, the last of my plum chutneys and this one has alcohol in it. Wahey! Three different chutneys, 13 jars. I hope everyone likes chutney for Christmas as that's what they're getting...
This chutney feels perfect for Christmas so I will be saving this in the cupboard to try with some crackers, cheese and ham on Boxing Day. It certainly tasted festive!
The quantities below made enough chutney to fill about five 7oz jars.
Ingredients
1kg plums
300g onions
2 cloves garlic, finely chopped
100g dried cranberries
pinch of ground cloves
1/2 tsp ground ginger
1/2 tsp ground cinnamon
100g light brown sugar
150mls white wine vinegar
100mls port
Method
Wash the plums, cut into half and remove the stones. Chop plums into rough quarters. Peel and roughly chop the onions.
Put all the ingredients into a large pan, and bring to the boil over a high heat, stirring all the time.
Simmer on a low heat for around 45 minutes until everything has softened and thickened, taking care to stir occasionally to prevent anything sticking to the bottom of the pan.
Spoon the chutney into hot, sterile jars and seal immediately.
Once again, you can use your chutney immediately however resist if you can as the longer you leave it, the better it definitely tastes and I'd recommend leaving it for at least a month in a cool, dark cupboard.
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