About the bake
Make this Christmas clementine chutney in the autumn when there is a bountiful supply of bramley apples, and it will have matured in time to serve with the obligatory, leftover cold meats and cheese on Boxing Day.
Method
Step 1:
Place all the ingredients into a large heavy based wide saucepan, stir together and bring to the boil.
Step 2:
Reduce the heat to a simmer and cook for 1 hour, stirring occasionally until thickened enough to leave a channel when a wooden spoon is dragged through the centre.
Step 3:
Fill the sterilised jars carefully. Top with a waxed disc and screw the lid on.
Step 4:
When cool label with the name and date. Store in a cool, dark place and keep for 2 weeks before eating. Refrigerate after opening. Tie with a ribbon and decorate festively to give as a gift. Eat within 6 months.
Ingredients
- 900g Apples (cored & chopped into 1.5cm cubes)
- 2 Onions (large & chopped)
- 150g Dates (pitted & chopped)
- 4 Clementines (zest & chopped flesh)
- 400ml Cider vinegar
- 200g Billington's Unrefined Light Muscovado Sugar
- 200g Billington's Unrefined Golden Caster Sugar
- 1 tsp Ginger (g)
- 1 tsp Cinnamon (ground)
- 1 tsp Cayenne pepper
- 2 tsp Coriander (ground)
Utensils
- Heavy based saucepan
- Sterilised jars with screw on lids
- Wax discs
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
- 900g Apples (cored & chopped into 1.5cm cubes)
- 2 Onions (large & chopped)
- 150g Dates (pitted & chopped)
- 4 Clementines (zest & chopped flesh)
- 400ml Cider vinegar
- 200g Billington's Unrefined Light Muscovado Sugar
- 200g Billington's Unrefined Golden Caster Sugar
- 1 tsp Ginger (g)
- 1 tsp Cinnamon (ground)
- 1 tsp Cayenne pepper
- 2 tsp Coriander (ground)
Utensils
- Heavy based saucepan
- Sterilised jars with screw on lids
- Wax discs