Adapting a much loved and made cranberry jam recipe from Nigella, I have made some Christmas chutney which hopefully is going to be ready just in time for the baked ham on Boxing Day! The mix tasted lovely, so here's hoping!
Makes 1 large jar or two smallies
180g fresh cranberries
180g caster sugar
3 halawi dates, roughly chopped
1/2 tsp mixed spice
3 heaped tbsp sultanas
2 tbsp red wine vinegar
1) Mix the sultanas, chopped dates and red wine vinegar and leave to soak for ten minutes
2) Heat the cranberries and sugar on a low heat until the sugar is just dissolving, add the above mix and the spice and bring to a gentle boil and stir, crushing the berries lightly. Simmer for about 8-10 minutes, stiring often until it starts looking jammy and thickens, transfer immediately to a sterilized jar/s.
3) Leave for a minimum of 4 weeks in a cool, dark place.
This recipe is also with thanks to my neighbour who rescued me mid-cooking when my electronic scales died on me and he lent me theirs!
Makes 1 large jar or two smallies
180g fresh cranberries
180g caster sugar
3 halawi dates, roughly chopped
1/2 tsp mixed spice
3 heaped tbsp sultanas
2 tbsp red wine vinegar
1) Mix the sultanas, chopped dates and red wine vinegar and leave to soak for ten minutes
2) Heat the cranberries and sugar on a low heat until the sugar is just dissolving, add the above mix and the spice and bring to a gentle boil and stir, crushing the berries lightly. Simmer for about 8-10 minutes, stiring often until it starts looking jammy and thickens, transfer immediately to a sterilized jar/s.
3) Leave for a minimum of 4 weeks in a cool, dark place.
This recipe is also with thanks to my neighbour who rescued me mid-cooking when my electronic scales died on me and he lent me theirs!
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Thanks for stopping by my kitchen! I love to hear your thoughts and comments on my recipes!
Anne