Christmas Clementine Chutney
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
- 900gApples (cored & chopped into 1.5cm cubes)Â
- 2Onions (large & chopped)Â
- 150gDates (pitted & chopped)Â
- 4Clementines (zest & chopped flesh)Â
- 400mlCider vinegarÂ
- 200gBillington's Unrefined Light Muscovado SugarÂ
- 200gBillington's Unrefined Golden Caster SugarÂ
- 1 tspGinger (g)Â
- 1 tspCinnamon (ground)Â
- 1 tspCayenne pepperÂ
- 2 tspCoriander (ground)Â
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