Recipe of the Month – Spiced Cranberry & Fig Chutney

Yes, it’s time to start thinking about Christmas!  This gorgeous chutney makes a wonderful alternative to cranberry sauce, and will go great with leftovers too.

Makes 2kg

Preparation time – 30 minutes

Cooking time – 1hr 30 minutes


600 ml (1 pint) red wine

850 ml (1.5 pints) red wine vinegar

450g (1lb) light muscovado sugar

1.3kg (3lb) Bramley apples, peeled, cored and chopped

200g (7oz) stoned dates, chopped

450g (1lb) onioins, peeled and chopped

150g (5oz) cranberries

150g (5oz) figs, chopped

125g (4.5oz) sultanas

3tsp yellow mustard seeds

1tsp black pepper

2tsp ground cinnamon

2tsp English mustard powder

2tsp salt


Sterilise jars

Place the red wine in the preserving pan.  Bring to the boil, stirring until reduced to 200ml (7fl oz)

Add the red wine vinegar and sugar and stir until dissolved, and then add the remaining ingredients and stir well

Bring the mixture to the boil and then reduce the heat to a simmer and cook, stirring regularly until the chutney is well reduced and thick.  Remember that chutneys thicken even more when cold.

Spoon the chutney into warm sterilised jars and seal

Store in a cool dark place for at least 4-6 weeks before eating.  It will last for 3 or 4 months.