17/09/2018
As lots of you know when I havent got my pinny on I often don my running shoes in an effort to keep fit. I love running this time of year - it's cooler and the hedges are brimming with treasures and yes, I already have some blackberries steeping in brandy and rosehips turning a kilner jar of gin the palest shade of pink!
Several of you have asked for the cider and apple chutney recipe I mentioned before - the original recipe came from a lovely book I have called Recipes from the Jam Cupboard by Mary Tregellas but as most of you know, I'm not good at sticking to recipes which is how I ended up putting cider in it!!
I made this for the first time when we had just moved into our lovely village and we were given some apples from one neighbour and some cider from another - it was so lovely, I've tried to make it every year since. I use cooking apples but a mix will do.
Absolutely delicious with cheese, cold cuts, bubble and squeak - a must for Boxing Day!
Ingredients
900g peeled and chopped apples (prepared weight)
700g sugar
2 onions chopped
2 tsp salt
2tsp ground ginger
1/2 tsp mixed spice
450g sultanas
500ml cider
700ml cider vinegar
Method
* core, peel and chop apples
* put apples, sugar, salt, spices, raisins and onions in a large pan with half the liquid and bring to the boil slowly, stirring to dissolve the sugar
* when all is soft (about 20 mins) add the rest of the liquid and boil for about half an hour stirring frequently until well reduced
* draw a wooden spoon across the surface - if it leaves a trail the chutney is ready
* pot into hot sterilized jars - makes about 6 regular size jars
Kate's Kitchen Notes
* experiment - add chilli flakes or fresh root ginger for a little kick, both go rather well or mix your sugars, brown sugar tends to have a more caramel taste. You can also leave out the onions to give a more fruity taste.
* use a very large pan and do be careful when stirring, it can be quite a volcanic mix and the molten liquid will burn
* stick with it - it's worth it
