I came across Nigella Lawson's aptly named "Christmas Chutney". With a little adaptation I now present my "Boxing Day" chutney, full of festive cranberries, satsuma, apples, figs and Christmas spices. Delicious as an accompaniment to your cold meats and cheeses or slathered on a turkey and ham roll.
Author: CluckMuckCook
Serves: 4 Jars
Ingredients
375g cooking apples
1 small onion
250g cranberries
125g soft dates
1 clementine or satsuma
200g caster sugar
½ teaspoon ground ginger
¾ teaspoon ground cinnamon
1 teaspoon mild chilli powder
250ml cider vinegar
1 teaspoon Maldon sea salt
Instructions
Sterilize your jars. I put mine through a hot cycle on the dishwasher.
Peel, core and roughly chop the cooking apples. Peel and roughly chop the onion. Put in a large saucepan. Add cranberries (defrost if frozen) and chopped dates into the pan.
Zest the clementines/satsumas into the pan and squeeze in the juice.
Add the sugar, ginger, cinnamon, salt and chilli powder, then pour in the vinegar.
Give the pan a good stir, bring to a boil, then turn down the heat to simmer gently, uncovered, for about 45 mins to an hour or until you have a sticky mix that bubbles like lava.
Fill your sterilised jars and seal.
This matures with age, store in a dark, cool, dry place. It should store well for 6-12 months. Once open keep in the fridge and use within a month.
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/boxing-day-chutney/