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.
Nigella Lawson's Cranberry and apple chutney
76
PREP TIME
15 min
Makes
4 cups (1 L)
* PLUS Cooking time: 45 minutes
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.
