Me On A Monday - December 11th

Source: Internet

A couple of years ago, Ruth at This West London Life introduced me to Nigella's Easy Cranberry sauce, which I now make for Christmas.  This year I discovered Niegella's Christmas Chutney recipe.  Another fairly easy one to make, but reaps taste bud delights.  In her original recipe the pepper she called for was of the too spicy for me, so I just added a little regular black pepper, but if you need the heat, then be sure to switch the black pepper up for the cayenne pepper.

                                                                   🎄🎅🎄🎅🎄🎅🎄

Nigella’s Christmas Chutney

5 cups peeled & chopped apples

1 medium onion chopped finely

4 1/2 cups fresh or frozen cranberries

2 cups pitted dates, each one cut into thirds

2 clementines or Satsumas 

2 cups super fine sugar

1/2 tsp ground cloves

1 tsp ground ginger

1 1/2 tsp ground cinnamon

1/4 tsp pepper

2 cups white wine vinegar

1 tsp salt

•  
• YOU WILL NEED: 9 x 250ml / 1-cup sealable jars, with vinegar-proof lid, such as Kilner jars or re-usable pickle jars.
• Sterilize your jars by washing them well in soapy water, then rinse them and let them dry in a cool (140ºC/gas mark 1/275ºC) oven. If you’re putting warm chutney into them, all jars must be warm. Or use dishwasher-clean jars fresh from the machine.

Method

1. put apples, onion cranberries, dates into a large pan. Zest the clementines, squeeze the juice & scape the pulp into the pan.
2. add the sugar, spices. stir to thoroughly blend, bring to a slow boil, sir, turn down the heat & allow to bubble cheerfully uncovered for about an hour. Stir thoroughly several times.
3. turn off heat, cool to warm & spoon into prepared jars & seal.