Spiced Cranberry Chutney
This, as you would expect, is a lovely, bright, Christmassy colour, and it's excellent served with cold cuts, as well as sharp, assertive cheeses. Keep in a cool dark place for a month before eating.
Makes 2 x 1 lb (350 ml) capacity jars
|2 cinnamon sticks|
|1 teaspoon ground cloves|
|1 lb (450 g) cranberries|
|2 tablespoons freshly grated root ginger|
|1 medium red onion, chopped|
|12 oz (350 g) demerara sugar|
|grated zest and juice of 2 oranges|
|15 fl oz (425 ml) good-quality red wine vinegar|
|1 teaspoon sea salt|
|Need help with conversions?|
|You will also need 2 x 1 lb (350 ml) capacity jars with vinegar-proof plastic lids, and 2 waxed discs.|
All you do here is place all the ingredients in a wide, shallow pan. bring everything up to simmering point and stir well, ignoring the scum that rises to the surface - it will soon disappear. Now, keeping the heat at a gentle simmer, let the chutney bubble and reduce for about 45 minutes, or until you can draw a wooden spoon across the surface and leave a trail that doesn't fill up with vinegar. Don't forget it will thicken as it cools, so don't let it get too thick.
Towards the end of the cooking time, sterilise the jars (see note below), then fill them with the hot chutney (you can discard the cinnamon now). Cover with waxed discs, seal with the lids and label when cold.
NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350°F, 180°C, for 5 minutes.r111
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