Christmas Chutney

We all enjoy relishing in a good cheeseboard over the festive season, on Christmas Day evening when everyone has just about recovered from a delicious festive lunch; it’s time to unleash the stilton. 

And no cheeseboard would be complete without a good chutney.

This is the perfect addition to a Christmas hamper, alongside some nice savoury biscuits, not forgetting the all-important stilton; it makes for the perfect present at Christmas.

To make 4 x 500ml Kilner jars

Ingredients

500g onions, finely chopped

1kg cooking apples, (Bramleys are good ones), peeled, cored and chopped into small cubes

125g dried cranberries

125g sultanas

100g walnuts, roughly chopped

200g dried figs, diced

500ml cider vinegar

400g Demerara sugar

1 orange, juice and zest

250ml port

1tsp ground ginger

2tsp ground cinnamon

2tsp ground cloves

Olive oil

Salt & Pepper

Method

v  In a large pan, heat a little olive oil, add the onions and cook for a  few minutes before adding the apples

v  Pour in the vinegar and sugar, stirring until all the sugar has dissolved

v  Add the fruits along with the orange zest and juice, followed by the port and stir for a further few minutes

v  Add the spices and season with a little salt and pepper – give the whole lot a good stir and bring to the boil, then turn down the heat and let it bubble away cheerfully for an hour, stirring regularly, so it doesn’t catch the bottom

v  Add the walnuts and cook for a further 30 minutes

v  Spoon the chutney into the warm, sterilised jars and seal.