"The Queen
of Condiments"
Kirstie Allsopp
"The finest jams, chutneys and pickles I have ever eaten"
Clarissa Dickson Wright
"It's just me and a slotted spoon love"
Victoria Cranfield

Boxing Day Chutney Recipe - updates!

I am totally blown away by the interest in this recipe , thank you! For those that are interested I am writing a book of all my recipes , if you would like to be notified when it is available, please register your interest on the home page of my website here: http://www.cranfieldsfoods.com/

I have been asked 

Can you tell me how to store and how long it will keep once opened?

and have replied as follows:

"You will need to sterilise your jars and lids first.

Easiest way is to wash the jars in hot soapy water, rinse and put in a cool oven until all the water has evaporated and the jars are dry/hot. Let them cool before filling! Alternatively use something like Milton Sterilisation tablets and follow the advice.

The lids (especially if reusing) must be clean, unscratched and sterilised either by boiling or milton sterilisation. Scrupulously clean jars and lids will minimise the chance of the chutney going mouldy over time.

Use clean kitchen towel to remove any trace of chutney from the rim before lidding.

When filled, let cool and give the jars a good wash in case any residue has stuck to the outside.

If re-using lids use the jam paper circles to put on the surface of the chutney before putting on the lid.

You can dip the wax papers in brandy before popping them on the top…….great smell when opening, helps the chutney keep and doesn’t hurt the flavour one little bit.

Once sealed should keep for a year, once opened 3-4 weeks if it lasts that long!"

If you have any other questions, please do not hesitate to ask!

Warmest Regards,

Victoria

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Comments

Jeanette

Jeanette said:

I made this with my 4 year old son before Christmas and gave jars away as Christmas presents. Everyone loved it and I’d like to make some more but I can’t find fresh cranberries anywhere. Can I used dried ones? If so how many? or is there anything else I can replace them with?
Thanks

cranfields

cranfields said:

Hi Jeanette
Frozen cranberries are just as good and available from most supermarkets, the dried don’t have the same flavour, too sweet and oil preserved so I don’t use them. If stuck leave out the cranberries and reduce the sugar by 227g, it still makes a great chutney. Hope this helps and keep cooking with your son I think it is so important. Best Wishes Victoria

Maggie

Maggie said:

Can I cook this all together in a slow cooker?

cranfields

cranfields said:

There’s no need as this is quite a quick recipe, I suspect you would end up with a bit of a splodge as the fruit would render down too completely. The whole cooking, if you soak the dried fruit first, is only about half an hour. Best of luck
Regards Victoria

Sam

Sam said:

I’ve made the chutney and it still smells very much of vinegar. What have i done wrong?
It thickened nicely and tastes quite nice but still whiffs of vinegar.

cranfields

cranfields said:

All chutneys retain the smell of vinegar to some extent but it will fade. You won’t notice when it is eaten with other things. The important thing is that it tastes nice!

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