Xmas Chutney To Die For Darling!

This is my yummy Christmas Chutney, although it's called this, it certainly does not have to be kept only for this festive season, it's absolutely divine all year round with cold meats, salads, etc!

All you need to make 2.2 litres is:

750g Cooking apples, peeled, cored and chopped small.

1 medium onion, peeled and roughly chopped

500g fresh or frozen cranberries (thawed if frozen)

250g soft pitted dates, each cut into 3

Zest, juice and pulp of 2 clementines/satsumas

400g caster sugar

1/2 tsp ground cloves

1 tsp ground ginger

1 1/2 tsp cayenne pepper

500 ml white wine vinegar

2 tsp Maldon salt 

9x Kilner or resealable jars.

Put the apples, onion, cranberries and dates into a large pan.

Zest the clementines/satsumas over the top, then squeeze in the juice and scrape the pulp.

Add the sugar, ground cloves, ginger, cinnamon, and cayenne pepper, then pour the vinegar over and sprinkle with the salt.

Now all you have to do is give it a good hearty stir, whack on the heat and bring to the boil, then once burbling, turn down the heat and let it bubble away, uncovered, for about an hour, until you have a yummy pulpy mess.

While the mixture is happily bubbling, sterilize your jars by putting them in the oven for 10 minutes (allow to cool before use).

Take the chutney off the heat and allow to cool slightly. Then spoon the mixture into the jars.

Enjoy this yummy chutney with all the fantastic left over turkey, cheeses ... or just on toast!!!!-Although that may just be me!! ;)

Recipe from the wonderful Nigella Lawson - Christmas book.