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Delia Smith Christmas Chutney Recipe

Delia Smith Christmas Chutney Recipe

Delia Smith's Christmas chutney recipe is rich, warmly spiced and perfect alongside cold turkey, cheese, or a proper Boxing Day spread.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 5 standard jars
Course: Side Dish
Cuisine: British
Calories: 42
Ingredients Method Notes

Ingredients
  

  • 500 g cooking apples peeled, cored and chopped
  • 250 g dried cranberries
  • 250 g dried apricots chopped
  • 1 onion finely chopped
  • 300 g soft dark brown sugar
  • 300 ml cider vinegar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • Zest and juice of 1 orange
  • Salt

Method
 

  1. Combine all ingredients in a large pan.
  2. Bring to a gentle simmer, stirring until sugar dissolves.
  3. Simmer uncovered on low for 1 to 1½ hours, stirring often.
  4. Check thickness with the spoon-channel test.
  5. Spoon into warm, sterilised jars and seal immediately.
  6. Store in a cool, dark place for at least 4 weeks before opening.

Notes

Give the chutney at least 4 weeks to mature before opening for the best flavour.
Stir regularly during cooking to prevent catching on the base of the pan.
Use the spoon-channel test to check when it's properly thickened.
Always use properly sterilised jars for the best shelf life.
Best stored in a cool, dark cupboard rather than frozen.