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Apricot and cranberry chutney

Apricot and cranberry chutney

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A wonderful festive tangy chutney, full of fruity flavours with a hint of cider vinegar and perfect with festive leftovers, in baguettes or to accompany cheese and cold meats.

Cooking time: 50 mins

Ingredients

Top tipUse jars with spring clip fastenings or jam jars with plastic coated lids. Wash in hot soapy water and rinse. Dry in a heated oven at 150?dm;C/302°F/gas mark 2 for 5 mins. Fill jars while they are still warm. More top tips* The chutney will keep well in the fridge for up to 2 weeks, or place in a freezer proof container and freeze for up to 3 months. Make a batch and give as gifts over Christmas or anytime. * For a more decadent chutney, add 1-2tbsp Grand Marnier to the mixture and simmer as above.

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1 cooking apple
150g (5oz) onions, roughly chopped
225g (8oz) dried apricots
1cm piece of root ginger, grated
100g (3½ oz) light brown sugar or xylitol*
175ml (6floz) honey apple cider vinegar
Zest and juice of 1 orange
350g (12oz) fresh or frozen cranberries
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp chilli flakes
Pinch of salt
1 cinnamon stick

Method

Peel and core the apple and roughly chop then place in a food processor with the onion, apricots and ginger. Pulse lightly until finely chopped then place in a large saucepan and add the rest of the ingredients.
Bring the mixture to the boil, then lower the heat to a gentle simmer. Cook the mixture gently uncovered for 20-30 mins until thick and pulpy. Remove the cinnamon stick.
Spoon into warm, sterilised jars then seal and store in the fridge.

Top tip: Use jars with spring clip fastenings or jam jars with plastic coated lids. Wash in hot soapy water and rinse. Dry in a heated oven at 150ºC/302°F/gas mark 2 for 5 mins. Fill jars while they are still warm.

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