Saturday, November 19, 2011

Redcurrant delight

For those of you who saw the brief appearance on the Great British Food Revival - here's the recipe of what I was making - a delicious redcurrant chutney that goes brilliantly with cold meats and stronger cheeses. Yummy yummy

Redcurrant chutney

250g cooking apples chopped into cubes
900g plums stoned and quartered
400g red onions, chopped into large chunks
30g fresh ginger chopped into small pieces
500g redcurrants stalks removed
500ml red wine vinegar
200g dark muscovado sugar
2tsp mustard seeds

Put all the ingredients into a large saucepan

Bring to the boil

Turn down and leave to simmer for an hour

Spoon into sterilized jars and seal when cooled