Sour cherry chutney

Sour cherry chutney

Nothing says Christmas like a homemade chutney. This combination of cherries, spices and brandy makes a wonderful sauce for turkey or cold ham.

Sour cherry chutney

  • Serves icon Serves 8
  • Time icon Hands-on time 25 min, simmering time 45-50 min, plus cooling

Nothing says Christmas like a homemade chutney. This combination of cherries, spices and brandy makes a wonderful sauce for turkey or cold ham.

Nutrition: per serving

Calories
82kcals
Fat
3g (1.6g saturated)
Protein
0.7g
Carbohydrates
10.4g (9.4 sugars)
Fibre
1g
Salt
0.1g

Ingredients

  • 25g unsalted butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp mustard seeds
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 tbsp soft brown sugar
  • 6 tbsp red wine vinegar
  • 390g jar black cherries in kirsch (we like Opies, from Tesco)
  • 60g dried sour cherries or dried cherries, roughly chopped (we like Forest Feast, from Waitrose and Ocado)
  • Large slug kirsch or brandy
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Method

  1. Melt the butter in a medium saucepan, then add the onion, garlic and a good pinch of salt. Cook over a low-medium heat, stirring often, for about 10 minutes until softened but not coloured. Add the mustard seeds, bay leaf, cinnamon stick and sugar, then cook for a further 3-4 minutes until fragrant.
  2. Add the red wine vinegar, cherries in kirsch and the sour cherries. Bring to a gentle simmer, then cook for 45-50 minutes, stirring occasionally, until everything has broken down into a sticky chutney. Taste, add the extra kirsch or brandy and season. Cool, then serve.

Nutrition

Nutrition: per serving
Calories
82kcals
Fat
3g (1.6g saturated)
Protein
0.7g
Carbohydrates
10.4g (9.4 sugars)
Fibre
1g
Salt
0.1g

delicious. tips

  1. This will keep in a sealed container/jar in the fridge for up to 2 weeks. Warm on the hob or serve at room temperature.

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