Cranberry chutney


This is so much nicer than just cranberry sauce. And like any thing like this that you make your self it tastes so much better. After you have made it let it stand in the jars for about three to four weeks at the very least. You need to let it stand so it gives time for all the flavours to develop.

You will need
450g/1lb cranberries fresh or frozen not
550g/1¼lb onions
450/1lb tomatoes
675g/1½lb cooking apples
3 cloves garlic
570ml/1 pint ready-spiced malt vinegar
1 tsp ground ginger
2 tsp salt
675g/1½lb Demerara sugar

Slice you onions, chop your tomatoes, peal and core your apples and crush you garlic. Get a preserving pan or large saucepan and add every thing in to the pan and stir it together.

Now get it on the stove and bring to a boil, then turn down and simmer for about 1½ hours, stirring from time to time, you do not want it to stick, you want this to reduce down to a thick liquid that when you pull a spoon threw it you can see the bottom of the pan for a while before it covers it back up.

When you have a got to this stage you need to get in in to some jars. Warm your jars in the oven to sterilise them. Pour the hot chutney in to the jars and cover with a waxed disc and seal with a vinegar-proof cover. Lid let it cool down then label them and store in a cool dry place for 3 to 4 weeks.

Then if you do this right you could find your self having cold turkey sandwiches with a very tasty chutney at Christmas, or just with some bread and cheese it goes just as well.

Popular posts from this blog

Guest Chef Days Announced at Manna from Devon Cooking School

Gateau au Coeur de Chocolat

New Head Chef Appointment at Chewton Glen