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Spiced Apple & Cranberry Chutney
Ingredients
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900 gram (2 pound) Bramley apples, peeled and roughly chopped
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900 gram (2 pound) cranberries
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450 gram (1 pound) tomatoes, chopped
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450 gram (1 pound) onions, chopped
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100 gram (4 ounce) stoned dates, finely chopped
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450 gram (1 pound) demerara sugar
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2 teaspoon Sea Salt
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450 millilitre (¾ pint) distilled malt vinegar
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2 teaspoon Yellow Mustard Seeds
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2 teaspoon Ground Allspice
Key Products
Instructions
- 1 Place all of the ingredients in a large stainless steel saucepan.
- 2 Bring the mixture to the boil and simmer for 2 hours, stirring occasionally until the excess liquid has evaporated and the mixture is very thick. Meanwhile, sterilise 6, 450g/ 1lb jars with vinegar-proof lids. Pour boiling water into the jars and then pour the water away. Place the empty jars in a hot oven for 10 minutes. Carefully remove from the oven.
- 3 Spoon the chutney into the sterilized jars, seal and store in a cool dark cupboard. This chutney will keep for up to 3 months. Once opened, store in the fridge.
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