Method
Step 1:
Place the molasses sugar, vinegar and cranberry juice in a large pan and stir over a medium-low heat, until the sugar has mostly dissolved.
Step 2:
Add the rest of the ingredients, increase the heat and bring to the boil before lowering again to a simmer. Continue to cook over a low heat for about an hour, stirring occasionally to prevent it from sticking to the bottom of the pan.
Step 3:
The chutney is ready when the liquid has reduced and only a small amount of sticky syrup surrounds the fruit.
Step 4:
Fill a sterilised jar with the hot chutney. Leave to cool and store in the fridge for up to a month.
Ingredients
- 300g Billington's Unrefined Molasses Sugar
- 100ml Red wine vinegar
- 200ml Cranberry juice
- 550g Plums (stoned & roughly chopped)
- 2 Red chillies (roughly chopped)
- 200g Red onion
- 2 Garlic cloves
- Pinch Cloves (ground)
- 1/2 Lime (juice only)
- 1 tsp Salt
- 300g Billington's Unrefined Molasses Sugar
Utensils
- Saucepan
- Sterilised jars and lids
Recipe Reviews
Such lovely and very tasty chutney. Ingredients made 3 small jars I find using small means it's eaten up quickly. I also only used 1 chilli as the chilli's I got were the plumper ones not the very thin ones. Perfect chutney will be making some more in the New Year.
I've made this yummy chutney. Just opened my first jar as the quantity made 3 small jars couldn't wait till Christmas but did make it 2 months ago. It has a lovely warming taste love it. I only added one chilli though and I think that's plenty of heat.
Ingredients
- 300g Billington's Unrefined Molasses Sugar
- 100ml Red wine vinegar
- 200ml Cranberry juice
- 550g Plums (stoned & roughly chopped)
- 2 Red chillies (roughly chopped)
- 200g Red onion
- 2 Garlic cloves
- Pinch Cloves (ground)
- 1/2 Lime (juice only)
- 1 tsp Salt
- 300g Billington's Unrefined Molasses Sugar
Utensils
- Saucepan
- Sterilised jars and lids