We received a jar of cranberry chutney as a thank you gift many years ago, and it proved unbelievably good. Cynthia Hancock, the mother of one of my daughter’s school friends, happily shared it. This is one of many variations we’ve created from it over the years.
A marvellous chutney, adaptable for almost any soft fruit. Delicious served with roasted meat, cheeses or on sandwiches.
- • 8 cups apples, peeled, cored and chopped into ¼ inch pieces
- • 1 cup apricots, chopped into ¼” pieces (be patient, this takes a while)
- • ½ c currants
- • 1 c brown sugar
- • 1/3 c white vinegar
- • ¼ tsp salt
- • 1 tbsp grated ginger
- • ½ tsp allspice
- • 1 tsp cinnamon
- • 1/8 tsp dry mustard
- • ¼ c water (or more if too thick)
- Bring all ingredients to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring frequently. Spoon into jars, seal & refrigerate.
- Vary the proportions of the fruit, depending on how strongly flavoured it is. Use larger quantities of mild fruits like apples & pears, smaller for peaches and still less for cranberries. When making pear chutney, I add chopped mint and it is excellent served with lamb.