Kirsties Boxing Day Chutney Recipe
Dec 10, 2009
Boxing Day Chutney as seen on Kirsties Homemade Christmas
2lb/900g onions sliced
2lb cooking apples chopped
1 pkt/340g cranberries
2pints cider vinegar
2oz/50g fresh root ginger(before pealing) finely diced
1tbsp coarse sea salt
tsp mixed spice
zest of 2 oranges
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2lb naturally dried apricots chopped
1 pkt dates (175g/60z)pitted and chopped
1lb raisins
Juice of 8 oranges/1 pint orange juice
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2lb white sugar.
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Place all the first ingredients in a saucepan gently bring to the boil.
The object is to let the onions go transparent, the cranberries start to pop and the apple break down. You don't want to lose all texture so a 5min simmer once at boiling point should do. Remember to stir.
In a seperate bowl mix the dried fruit and pour over the orange juice. Stir well. The mixture should absorb all the orange juice in approx 20mins
The dried fruit can be done before the ingredients for cooking to save time.
Add the marinated fruit to the saucepan with the sugar.
Stir well and bring back to boiling point, stirring all the time. Don't leave the saucepan at this time or the contents will catch and taint the chutney. The free liquid will start to thicken quite quickly and the chutney can then be bottled. Lid immediately.
For the sizes of fruit/technique see Kirsties video .
Please add comments it you need further info and I will post with the response.
64 comments
Thank you so much Victoria for all your help on saving my chutney! Your service was above and beyond the call of duty and I am so grateful. Thank you again.
Hi, it is quite a chunky chutney but if it is too thick for you return it to the pan and add more orange juice and just bring back to the boil before re potting.
The apricots may have absorbed more of the orange juice than the ones I used. Kirsties chutney was shown at the end of the sweating off of the cooked fruit before the dried was added.It did thicken quite rapidly once all the ingredients where added but should go into the jar without large visible air pockets.
Hi Abby
If you didn’t have sufficient apricots they won’t have been able to soak up the vinegar as well as the orange juice hence it is runny and tastes vinegary.
The way to retrieve this is to chop up the apricots you were missing and add them directly to the chutney stir them in and leave for half an hour before bringing the chutney back up to the boil and potting off.
The sugars in the apricots should balance the vinegar to bring the chutney back to balance.
Good luck!