Monday, 7 November 2011

Christmas Chutney: Let's Make Christmas!

It is November the 7th. A whole 62 days before Christmas. The Halloween cobwebs have only just been swept away and the Bonfire treats still a yummy-in-the-tummy memory. Arguably it probably is still too early to be posting about Christmas.


That still hasn't stopped me:

  • Booking tickets to the English National Ballet's staging of The Nutcracker (get me and my high culture) and the Christmas Carol Singalong at the Royal Albert Hall (not quite so high culture. Although it has to be said my fa-la-laaing has been coming along nicely over the last eleven months)
  • Memorising the John Lewis Christmas catalogue. Backwards
  • Buying every single Christmas edition of every single Foodie magazine
  • Starting my twice weekly visits to Liberty's Christmas shop
  • Joining in with Vanessa Kimbell's Let's Make Christmas, a brilliantly- festive themed blogging challenge to create delicious foodie gifts this Christmas. 

The first (of I suspect many, I adore this time of year) Christmas themed posts is this classic chutney: apple and cranberry. The bright red hue of the cranberries adding a very festive cheer.

(To make six 200g jars; inspired by BBC Good Food and Nigella Christmas)

500g Bramley apples, cored, peeled and chopped into small chunks
250g Dessert apples, cored, peeled and chopped into small chunks
One and a half large onions, peeled and chopped finely
25g fresh root ginger, finely chopped
Half a teaspoon ground cloves
250g caster sugar
125ml cider vinegar
Approximately seven peppercorns
250g fresh cranberries

1. Pop the apples, onions, ginger, cloves, caster sugar, vinegar and peppercorns into a large saucepan and heat gently until the sugar dissolves, stirring continuously.
2. Bring to the boil, then turn down the heat and simmer, uncovered, for approximately 40 minutes until the chutney has thickened and no watery juice is left
3. Add the cranberries and cook for a further 5-10 minutes or so- the cranberries should be soft but shouldn't be allowed to burst
4. Spoon the chutney, when hot into the sterilised jars and seal

Baker's notes...
  • Here's some advice on sterilising jars
  • Store in a cool, dry place for up to six months
  • Serve with cheese, cold meats or pates


  1. Looks fab! So you are coming to Vanessas event too, will be GREAT to see you again!!

  2. I'm going too so I will see you there. I really like your fabric tops on these jars!

  3. So gorgeous (nb, we went to The Nutcracker last year- it was magical magical stuff).

  4. The chutney looks wonderful and I LOVE the little mob caps too!
    See you there Kate and I DID get your DM's too....but now my twitter account is playing up! Grrrr....will write later!

  5. I can't wait for Christmas to come're not helping, you're making Christmas come sooner :p


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