It's time to start thinking about christmas presents - one of my favourite things to do at christmas is make homemade gifts to wrap up and give either as individual presents or as part of a homemade hamper along with some homemade chocolate truffles. A nice idea is to make up a mix for some spiced gingerbread cake or chocolate cookies layering the dry ingredients in a jar along with a set of instructions as to how to bake them!
This chutney is very easy to make but has a good kick to it spiced with fresh root ginger and sharp cranberries. Store it in glass jars decorated with some festive ribbon- it will keep in the cupboard for up to 6 months.
700g apples (weight once peeled and cored)
225g white onion, peeled and chopped
25g fresh root ginger, peel and chopped
1/2 tsp black peppercorns
200g caster sugar
50g light brown muscovado sugar
125ml cider vinegar
250g fresh cranberries
Peel and core your apples and chop into small pieces.
Add to a large saucepan along with the finely chopped onion, ginger, peppercorns, both sugars and the vinegar.
Put the saucepan over a low heat and slowly bring to the boil. Once boiling, simmer uncovered for about 50 minutes until the apples and onions are soft and there is no watery liquid left.
Add in the cranberries and cook for a further 10-15 minutes until the cranberries are soft but not burst.
Then remove from the heat and spoon into some sterilised glass jars.
Note: I sterilise my jars by washing them thoroughly in hot soapy water and then drying them upside down on a baking tray at a low heat in the oven.
Seal and store in the cupboard for up to 6 months. Chill once opened.
Adapted from: http://www.bbcgoodfood.com/recipes/8028/apple-and-cranberry-chutney