26 Days Until Christmas…

…and I have finally decided on which Christmas chutney I will be making this year, after lots of umming and aahing. The recipe this year is a mixture between a recipe I found in Jams and Chutneys book and the magazine Woman and Home. I decided to make the chutney about a month in advance to allow the flavours to develop. The Woman and Home recipe had a great idea for making the jars look special too by using festive material and ribbon to cover the jar lids which I definitely will be experimenting with. I will post a picture of the chutney jars with their fancy lids when I have made them.

xmaschutney2013

xmaschutneylids

Decorated with festive fabric and ribbon!

Here is the recipe in a nutshell…

Spiced Cranberry, Fig and Date Chutney

  • 200g dried dates, chopped
  • 200g dried figs, chopped
  • 175g dried cranberries
  • 1.35kg cooking apples, peeled and chopped
  • 2 onions, chopped
  • 6 garlic cloves chopped
  • 5cm fresh ginger, grated
  • 1-2 dried red chillis
  • 1 tsbp cinnamon
  • 675g light muscavado sugar
  • 1 tbsp salt
  • 1/2 litre red wine vinegar
  • 1/2 litre cider vinegar

Sterilised jars

Put the dried fruit, apples, onions, garlic, ginger, chillies, cinnamon, sugar and salt in a large heavy pan. Add the vinegar and stir so that all the ingredients are well combined.

Bring the mixture to the boil, reduce the heat and simmer for 30-45 minutes, stirring occasionally, until the mixture has reached the desired consistency.

Pour into hot sterilised jars, cover with vinegar-proof seas, and label. Store in a cool, dark place.

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