Nigella Lawson's Cranberry and apple chutney
162
- Prep Time15 mins
- Total Time15 mins
- Makes4 cups (1 L)
This recipe is from Nigella Lawson’s new cookbook, Nigella Christmas. The recipe has not been tested by the Chatelaine Test Kitchen.
Ingredients
4 to 5 cooking apples, peeled, quartered, cored and chopped small, about 4 1/2 cups
1 1/2 cups (375 mL) dried cranberries
1 onion, peeled and finely chopped
1 cup (250 mL) cider vinegar
1 cup (250 mL) super-fine sugar
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground turmeric
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
2 tsp (10 mL) Maldon salt, or 1 tsp (5 mL) table salt
4 1 cup (250 mL) sealable jars, with vinegar-proof lids
Instructions
Sterilize your jars following the manufacturer’s directions.
Take a medium-sized (not too big) saucepan and chuck all the ingredients into it. Stir with a wooden spoon and then put the pan on the heat.
Bring to the boil, then turn down the heat a little to let the pan cook, uncovered, on a fast simmer for about 45 minutes, or until the chutney has thickened slightly and the fruit is soft.
Spoon into your warm, prepared jars and seal them.
MAKE-AHEAD TIP
Make the chutney up to 2 months before using or giving (the longer it has to mature, the better). Store in a dark, cool place for up to 1 year. Once opened, store in the fridge and use within 1 month.