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.
- 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
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 for making Apricot and cranberry chutney
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.