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.
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
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.