Quick, easy chutneys
Prep Cook Makes 5 min 10-12 min 1 large jar
Clementine, cider and rosemary jelly 3 “easy-peeler” clementines 100g cider ½ granny smith apple, peeled and chopped into small chunks
75g jam sugar
2 x 10cm sprigs rosemary
Balsamic cranberry chutney 125g fresh or frozen cranberries 50g balsamic vinegar
85g jam sugar 3 star anise
¼ tsp chilli powder
Fig and wine chutney
2 tsp vegetable oil 1 tsp mustard seeds 7 dried figs, chopped into 1cm chunks
165g red wine 100g jam sugar 10cm piece cinnamon
1 pinch ground cloves You could use these as condiments for Christmas lunch or, as I’ll be doing, to balance out an evening spent gorging on cheese and mulled wine. Use the frozen plate test to test readiness: spoon a little of the cooked chutney on a plate that has been in the freezer for an hour. Give the cooled chutney a little prod: if it wrinkles slightly then you know it’s set. If still liquid, then cook another minute or two before trying again.
Clementine, cider and rosemary jelly
Remove the peel from one of the clementines and finely chop it. Put this in a small saucepan, along with the juice of all three clementines.
Add the cider, chopped apple, sugar and rosemary and simmer, covered, for 10 minutes, until the peel softens. Remove the lid and boil for 10 minutes, until substantially reduced and thickened. Remove and discard the sprigs of rosemary, then transfer the chutney to a sterilised jar and seal.
Balsamic cranberry chutney
Put all the ingredients in a small saucepan. Simmer over a lowmedium heat for about 10 minutes, until the cranberries are falling apart and the liquid has reduced. Fish out the star anise, then transfer to a sterilised jar and seal.
Fig and wine chutney
In a small saucepan, heat the oil, then add the mustard seeds. Once they start to pop, cover with a lid to stop them flying everywhere.
After a few seconds, add the figs, wine, sugar and cinnamon, and simmer for 10-12 minutes, until the liquid has reduced and thickened slightly. Remove the cinnamon, stir through the ground cloves, transfer to a sterilised jar and seal.