One thing I love about Christmas is the chance to get out my leftover, red, green, white and black yarn for some Christmas knitting.
The UK Hand Knitting Association had asked for some little stockings for them to distribute to care homes etc, and you could drop them off at the Harrogate Knitting and Stitching show.
So I did. Then the library was putting together a hamper to raffle, so I just kept going.
One little stocking and a Father Christmas with a jar of homemade chutney. Kathy asked for the recipe for the chutney, so here it is.
Boxing Day Chutney ( spicy fruit chutney)
2lb/900g onions sliced
2lb cooking apples chopped
1 pkt/340g cranberries
2pints cider vinegar
2oz/50g fresh root ginger(before peeling) finely diced
1tbsp coarse sea salt
tsp mixed spice
zest of 2 oranges
2lb naturally dried apricots chopped
1 pkt dates (175g/60z) pitted and chopped
Juice of 8 oranges/1 pint orange juice
2lb white sugar.
Place all the first ingredients in a saucepan gently bring to the boil.
The object is to let the onions go transparent, the cranberries start to pop and the apple break down. You don’t want to lose all texture so a 5 min simmer once at boiling point should do. Remember to stir.
In a separate bowl mix the dried fruit and pour over the orange juice. Stir well. The mixture should absorb all the orange juice in approx 20 mins
The dried fruit can be done before the ingredients for cooking to save time.
Add the marinated fruit to the saucepan with the sugar.
Stir well and bring back to boiling point, stirring all the time. Don’t leave the saucepan at this time or the contents will catch and taint the chutney. The free liquid will start to thicken quite quickly and the chutney can then be bottled. Lid immediately.
Please pop over to Kate’s for some more scrap happiness Here