Although I really like Christmas, with its twinkly lights, heat mince pies and arguments over that final extra-crisp roast potato, the seemingly infinite present-buying can depart me feeling drained. This 12 months I’ve determined to avoid wasting my cash (and sanity) by making presents, so this trio of chutneys will probably be working their strategy to family and friends.
You could possibly use these as condiments for Christmas lunch or, as I’ll be doing, to stability out a night spent gorging on cheese and mulled wine. Though I’ve given approximate prepare dinner instances right here – one of the simplest ways to check they’re achieved is to make use of the frozen plate take a look at spoon a little bit of the cooked chutney on a plate that has been within the freezer for an hour. Give the cooled chutney a little bit prod: if it wrinkles barely then it’s set. If nonetheless liquid, then prepare dinner one other minute or two earlier than attempting once more.
Prep 5 min
Prepare dinner 10-12 min
Makes 1 giant jar
Clementine, cider and rosemary jelly
3 “easy-peeler” clementines
½ granny smith apple, peeled and chopped into small chunks
75g jam sugar
2 x 10cm sprigs rosemary
Take away the peel from one of many clementines and finely chop it. Put this in a small saucepan, together with the juice of all three clementines.
Add the cider, chopped apple, sugar and rosemary and simmer, coated, for 10 minutes, till the peel softens. Take away the lid and boil for 10 minutes, till considerably diminished and thickened. Take away and discard the sprigs of rosemary, then switch the chutney to a sterilised jar and seal.
Balsamic cranberry chutney
125g recent or frozen cranberries
50g balsamic vinegar
85g jam sugar
Three star anise
¼ tsp chilli powder
Put all of the substances in a small saucepan. Simmer over a low-medium warmth for about 10 minutes, till the cranberries are falling aside and the liquid has diminished. Fish out the star anise, then switch to a sterilised jar and seal.
Fig and wine chutney
2 tsp vegetable oil
1 tsp mustard seeds
7 dried figs, chopped into 1cm chunks
165g pink wine
100g jam sugar
10cm piece cinnamon
1 pinch floor cloves
In a small saucepan, warmth the oil, then add the mustard seeds. As soon as they begin to pop, cowl with a lid to cease them flying all over the place.
After a number of seconds, add the figs, wine, sugar and cinnamon, and simmer for 10-12 minutes, till the liquid has diminished and thickened barely. Take away the cinnamon, stir via the bottom cloves, switch to a sterilised jar and seal.