Boxing Day Chutney

AuthorThe Proper Marmalade CompanyCategory,

Boxing Day Chutney

This chutney goes really well with all your leftover meats on Christmas day. Best of all, it’s edible straight away – so you can cook it up on Christmas Eve as a last-minute gift.



Yields1 Serving


Ingredients
 900 g Onions sliced
 900 g Cooking apples chopped
 340 g Cranberries
 2 pt Cider Vinegar
 50 g Fresh root ginger(before peeling) finely diced
 1 tbsp Coarse sea salt
 1 tsp Mixed spice
 Zest of 2 oranges
 900 g Naturally dried apricots chopped
 175 g Dates pitted and chopped
 450 g Raisins
 1 pt Orange juice
 450 g White sugar
1

Place all the first ingredients in a saucepan gently bring to the boil.

2

The object is to let the onions go transparent, the cranberries start to pop and the apple break down. You don’t want to lose all texture so a 5min simmer once at boiling point should do. Remember to stir.

3

In a separate bowl mix the dried fruit and pour over the orange juice. Stir well. The mixture should absorb all the orange juice in approx 20mins. The dried fruit can be done before the ingredients for cooking to save time.

4

Add the marinated fruit to the saucepan with the sugar.

5

Stir well and bring back to boiling point, stirring all the time. Don’t leave the saucepan at this time or the contents will catch and taint the chutney.

6

The free liquid will start to thicken quite quickly and the chutney can then be bottled. Lid immediately.



Ingredients

Ingredients
 900 g Onions sliced
 900 g Cooking apples chopped
 340 g Cranberries
 2 pt Cider Vinegar
 50 g Fresh root ginger(before peeling) finely diced
 1 tbsp Coarse sea salt
 1 tsp Mixed spice
 Zest of 2 oranges
 900 g Naturally dried apricots chopped
 175 g Dates pitted and chopped
 450 g Raisins
 1 pt Orange juice
 450 g White sugar

Directions

1

Place all the first ingredients in a saucepan gently bring to the boil.

2

The object is to let the onions go transparent, the cranberries start to pop and the apple break down. You don’t want to lose all texture so a 5min simmer once at boiling point should do. Remember to stir.

3

In a separate bowl mix the dried fruit and pour over the orange juice. Stir well. The mixture should absorb all the orange juice in approx 20mins. The dried fruit can be done before the ingredients for cooking to save time.

4

Add the marinated fruit to the saucepan with the sugar.

5

Stir well and bring back to boiling point, stirring all the time. Don’t leave the saucepan at this time or the contents will catch and taint the chutney.

6

The free liquid will start to thicken quite quickly and the chutney can then be bottled. Lid immediately.

Boxing Day Chutney

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