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500g cooking apples
250g eating appels
250g fresh cranberries
200g shallots
25g fresh ginger
5g peppercorns
250g caster sugar
125ml cider vinegar
Now the preserving of fruit and vegetables is totally hip again Chutney and Relish are eaten with pleasure in the Netherlands. Perhaps one day they will be classics here too, like in British cuisine . Today we make a delicious autumn chutney of apples and cranberries, not only delicious with all sorts of meat and poultry but also with cheese and bicuits.
How to make apple-cranberry chutney
Peel and dice the apples.
Peel the piece of fresh ginger.
Chop the ginger fine.
Slice the shallots thinly.
Place the apples and shallots in a big saucepan.
Add the ginger and the sugar too.
Stir the sugar into the apples.
Place the peppercorns on top.
Add the cider vinegar.
Place the pan on low heat.
...until the sugar is dissolved.
Turn up the heat and bring the mixture to the boil. Then turn the heat down and let the chutney simmer for 60 minutes without cover. The liquid should be reduced and the chutney thickend.
Cook the cranberries in it the last 10 minutes.
Get your sterilized jars from the oven.
Fill the jars to 1 cm under the edge.
Store chutney in a cool, dark place then unopened it will keep for at least 6 months. If opened store chutney in the fridge.