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.

Christmas Chilli Jelly

This year I decided to make all my presents, my Christmas Chilli Jelly went down especially well and it's so easy!! Although it's called 'chilli jelly' this is not the thing to spread on your toast in the morning! - its perfect with cold meats and cheese!

All you need is, to make aprox 1.5 litres:

150g long fresh red Chilli's, each deseeded and cut into 4 pieces

150g red peppers, cored and deseeded and cut into chucked

1kg jam sugar

600ml cider vinegar

6x Kilner or olg fun shaped jam jars

Put the cut-up chillies and peppers into a food processor and pulse until you have a vibrant red-flecked processor bowl.

Dissolve the sugar in the vinegar in a wide, medium sized pan over a low heat, do not stir at all!

Add the chilli-pepper mixture to the pan, then turn the heat up and bring the pan to the boil, until it is at a rollicking boil for 10 minutes.

While you are boiling the jam, sterilize your jars by putting the clean jars in the oven for 5 - 10 mins - allow to cool.

Take the pan off the heat and allow to cool. The liquid will become more syrupy. Pour the liquid into the jars and place lids on but not screwed on tight.

Enjoy!!! 

This 'Chelly' (as Nigella calls it!) is super good for Christmas and pressys - it's so wonderful for all that left over cold turkey, ham and cheeses - which in my opinion totally makes Christmas!!!

This to die for Jelly is from the wonderful Nigella Lawson's Christmas book! Love her!!