I do love Kirstie's Crafty Christmas programme and this recipe featured in 2016 was one that caught my eye as something yummy which would go well with our Christmas cheese board as well as making nice little gifts. I thought I'd post it now as it takes at least 1 month to mature so get cooking in time for Christmas!
On the programme last year was a chutney recipe by Angela Malik. I previously made her chai spiced chocolate baked cheesecake from an old series. Unfortunately I couldn't find her chutney recipe online anywhere and after rewinding and pausing the TV a few times, it seems they don't actually give you all of the information to make it! Very annoying but I managed to figure out the main points and have made up the rest! So here's my recipe inspired by Angela Malik, it's delicious!
Start the night before by soaking 50g of sultanas in the zest and juice of one orange. If you forget or don't have time, just soak them for an hour.
Ingredients:
1 onion chopped
6 pears (firm & sweet), peeled & chopped
1 Bramley apple, peeled & chopped
3/4 pint cider vinegar
1 cinnamon stick
1 tsp ground coriander
1 tsp allspice
225g soft brown sugar
soaked sultanas (see above)
50g dried cranberries (or blueberries or sour cherries)
60g chopped pine nuts, toasted (You could also use walnuts or pecans, the original recipe had walnuts but we're allergic so I used pine nuts which I love!)
Method:
Lightly cook the chopped onion in a little oil before adding the chopped apple, pears and vinegar then stir in the spices and sugar. Bring to the boil then reduce the heat and add the sultanas and cranberries. Simmer for around 20 minutes. The chutney will reduce and get more viscous as it bubbles away.
Test for set when the bubbles are thicker. Get a saucer from the fridge and drop a little chutney in the middle, run your finger through and if you get a clear line, it's ready.
Add the pine nuts and allow 5 mins to infuse.
Pot up in sterile jars - boil jars and lids for 2-3 mins, hot fill and tightly pack so there are no bubbles. Mature for a minimum of 1 month. It will keep for up to 12 months.
On the programme last year was a chutney recipe by Angela Malik. I previously made her chai spiced chocolate baked cheesecake from an old series. Unfortunately I couldn't find her chutney recipe online anywhere and after rewinding and pausing the TV a few times, it seems they don't actually give you all of the information to make it! Very annoying but I managed to figure out the main points and have made up the rest! So here's my recipe inspired by Angela Malik, it's delicious!
Start the night before by soaking 50g of sultanas in the zest and juice of one orange. If you forget or don't have time, just soak them for an hour.
Ingredients:
1 onion chopped
6 pears (firm & sweet), peeled & chopped
1 Bramley apple, peeled & chopped
3/4 pint cider vinegar
1 cinnamon stick
1 tsp ground coriander
1 tsp allspice
225g soft brown sugar
soaked sultanas (see above)
50g dried cranberries (or blueberries or sour cherries)
60g chopped pine nuts, toasted (You could also use walnuts or pecans, the original recipe had walnuts but we're allergic so I used pine nuts which I love!)
Method:
Lightly cook the chopped onion in a little oil before adding the chopped apple, pears and vinegar then stir in the spices and sugar. Bring to the boil then reduce the heat and add the sultanas and cranberries. Simmer for around 20 minutes. The chutney will reduce and get more viscous as it bubbles away.
Test for set when the bubbles are thicker. Get a saucer from the fridge and drop a little chutney in the middle, run your finger through and if you get a clear line, it's ready.
Add the pine nuts and allow 5 mins to infuse.
Pot up in sterile jars - boil jars and lids for 2-3 mins, hot fill and tightly pack so there are no bubbles. Mature for a minimum of 1 month. It will keep for up to 12 months.
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