So, I recently went down to Somerset to make ‘Mums traditional Christmas Cake’. The recipe has been passed down from mum to mum in the Muton-Phillips household and its the done thing that me and my brother are present to make it…my brother being 28.
But the Christmas Cake led to making pickled eggs and pickled onions, and the pickled goodies led to making christmas chutney, and so on and so forth. (basically, stocking the christmas cupboards full of food that we are only allowed to start eating on Christmas eve, so that generally makes 3 pickled eggs each a day. Pickle-pain. )
Anyway, heres the recipe…. its dead easy, and is like christmas in a jar….
Total Time:1 hr 35 min
Prep20 min Inactive30 min Cook45 min
•1 pound 8 1/2 ounces (750 grams) Granny Smith apples, peeled and cored
•9 ounces (250 ounces) cranberries
•1 onion, finely chopped
•12 fluid ounces (350 ml) apple cider vinegar
•7 ounces (200 grams) sugar
•1 teaspoon ground ginger
•1 teaspoon turmeric
•1 teaspoon ground cumin
•1 teaspoon ground coriander
•2 teaspoons salt
Directions
Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.
Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.
powderandpies 