cranberry, apple and chilli chutneyrating:
A friend of mine blogged yesterday that she was making cranberry chutney. “That’s a nice idea”, I thought; I’ve actually never made chutney before, so I asked her for the recipe, and bought some cranberries today. And got Pete to fetch down my preserving pan from the top of the cupboard. Then I started embellishing :)
a total of 24oz of fruit, which comprised about 2/3 cranberries to 1/3 apples (dessert, peeled, cored and chopped)
3 tablespoons of red wine vinegar
juice and zest of 1.5 oranges (I had a half left over from gammon glazing)
21 fl oz of red wine
6oz castor sugar
1 red chillicut one up very finely - I included abouth half the seeds too
Put everything in a pan - I used my preserving pan for its intended purpose for the first time! Bring it to the boil, and then simmer it for about 1 hour 10 minutes.
I decanted it into a bowl to cool down, because I wanted to wash the pan and get it put away.
I sterlised four glass jars in the oven, and then transferred the chutney when it was cool enough. The chilli gives it a real kick, and it’s utterly gorgeous.