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.
Ingredients
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
WEIGHT CONVERTER
grams
to
cups
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 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.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
Pepper sauce recipe
