- 5 cloves
- 1 cinnamon quill
- 2 star anise
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup (55g) brown sugar
- 1 teaspoon mixed spice
- 1/2 teaspoon ground ginger
- 1 1/2 cups (375ml) apple cider vinegar
- 1 1/2 cups dried cranberries
- 6 large apples, peeled, chopped
- Zest and juice of 1 orange
- 2 tablespoons brandy
- Step 1Place cloves, cinnamon and star anise on a small square of muslin or clean Chux, then tie with kitchen string to form a parcel. Set aside.
- Step 2Heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until softened. Stir in sugar, mixed spice, ginger, vinegar, cranberries, apple, zest and juice, brandy, spice parcel and 1 cup (250ml) water. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, for 1-1 1/2 hours until reduced by one-third. Cool slightly, then spoon chutney into sterilised jars (see notes).
Chutney will keep in sterilised jars in the fridge for up to 1 month.
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:
Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.
- Author: Katie Quinn Davies
- Image credit: Katie Quinn Davies
- Publication: Taste.com.au