"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

This recipe is the one from Kirstie's Homemade Christmas

No hamper is complete without a good chutney, so Kirstie turned to Victoria Cranfield and her award winning Boxing Day Chutney.

This chutney goes really well with all your leftover meats on Christmas day. Best of all, it’s edible straight away – so you can cook it up on Christmas Eve as a last-minute gift.

 

2lb/900g onions sliced
2lb cooking apples chopped
1 pkt/340g cranberries
2pints cider vinegar
2oz/50g fresh root ginger(before peeling) finely diced
1tbsp coarse sea salt
tsp mixed spice
zest of 2 oranges

2lb naturally dried apricots chopped
1 pkt dates (175g/60z) pitted and chopped
1lb raisins
Juice of 8 oranges/1 pint orange juice

2lb white sugar.

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 separate 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.

Good luck and happy chutney making

For more details click here to read about this recipe on my blog