My Christmas chutney (adapted from a Delia Smith recipe) is made and sitting on a shelf waiting for the appearance of the turkey, great cheeses, pies, and cold cuts of meat, and ready to perk up any leftovers. It makes a great Christmas gift, (if you can bear to part with it.)
This chutney is very easy to make and can be eaten almost right away but will keep for years in a cool dark place and the flavour will develop with time.
For 4 x 350ml jars
570 ml cider vinegar
450 g onions, peeled and chopped
50 g salt
2 tsp ground ginger
1 tbsp fresh ginger, grated
2 tsp ground allspice
350 g prunes, no-soak variety, chopped
275 g dried apricots, no-soak variety, chopped
275 g pitted dates, chopped
150 g sultanas or dried cranberries
450 g demerara sugar
Place all the ingredients in a large pan mix well to combine. Bring to the boil then simmer gently for 1.5 hours, accasionally stirring, until there is no visible liquid when you pull a wooden spoon through the middle.
Pour into warm steralized jars place on a waxed disc and seal with a tightly fitting lid. Label when cool.