"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

Kirsties Boxing Day Chutney Recipe

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.