Quick, easy chut­neys

The Guardian - Feast - - News -

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.

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