Christmas Chutney with Port
A deliciously simple, yet very tasty Christmas Chutney recipe with a splash of Taylor Fladgate’s Ruby Port to enhance the fruit flavour. Ideal with left-over turkey or cold meats during the Christmas period. Also particularly good with a ploughman’s lunch and a glass of Late Bottled Vintage!
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Preparation 30 minutes
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Cooking 1 hour
Ingredients:
- 450g onions peeled and chopped
- 5 tbsp water
- 900g cooking apples, peeled, cored and chopped
- 700g pears, peeled, cored and chopped
- 85g dates or prunes stoned and chopped
- 570ml of cider vinegar
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp cayenne powder
- 225g sugar
- A splash of Ruby Port
PREPARATION METHOD:
Put the onions and the water in a large heavy-based pan. Bring to the boil and simmer until soft.
Add the apples and pears and continue cooking gently for 15-20 minutes. Add the dates/prunes, salt, spices and half the vinegar. Cook, stirring occasionally until the mixture thickens.
Add the sugar and the rest of the vinegar, along with the Port, stirring until the sugar dissolves. Continue to simmer until the chutney becomes really thick. Stir occasionally.
When ready, pot and seal in sterilised jars and leave to mature for a couple of weeks.
