Boxing Day Chutney
Prep time
Cook time
Total time
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.
Serves: 4 Jars
  • 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
  1. Sterilize your jars. I put mine through a hot cycle on the dishwasher.
  2. 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.
  3. Zest the clementines/satsumas into the pan and squeeze in the juice.
  4. Add the sugar, ginger, cinnamon, salt and chilli powder, then pour in the vinegar.
  5. 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.
  6. Fill your sterilised jars and seal.
  7. 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