- November 2014
- Makes about 1.2kg
- Hands-on time 20 min, simmering time 35 min, plus 1 month maturing
This cranberry, orange and ginger chutney is wonderful addition to any festive cheeseboard and makes an easy edible gift too.
- 1.9g (1.9g sugars)
- 5cm piece fresh ginger, sliced
- 1 cinnamon stick, broken
- 3 whole cloves
- 500g fresh cranberries (see tip)
- 500g bramley apples, peeled, cored and chopped
- 120g dried cranberries
- Grated zest and juice 1 orange
- 300g granulated sugar
- 400ml white wine vinegar
- Cut out a 12cm square of muslin and put the ginger, cinnamon and cloves in the centre. Bring the corners together and tie firmly with a piece of kitchen string to enclose.
- Put the muslin bag along with all the remaining ingredients into a preserving pan or large saucepan. Heat gently until the sugar dissolves.
- Bring the mixture to the boil, then lower the heat and simmer for 30 minutes or until thickened. To check if the chutney is ready, draw a wooden spoon across the base of the pan – it should leave a visible channel for 1-2 seconds.
- While the chutney is still hot, decant into hot, sterilised jars (see know-how), then cover with discs of waxed paper and seal with lids.
- When cold, label and leave to mature in a cool, dark place for at least a month before eating.
If you can’t get hold of fresh cranberries, you can use frozen instead. Defrost thoroughly before using.
This chutney keeps up to a year unopened. After opening, refrigerate and use within 4 weeks.
The chutney is best when left to mature and mellow for a month before gifting.
To sterilise jars, wash in hot soapy water, rinse, then dry in an oven heated to 150°C/fan130°C/gas 2. Or run through a dishwasher on its hottest setting.
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