Spiced Cranberry, Fig and Date Chutney

• Produce

  • 1 1/3 kg Bramley apples
  • 150 g Cranberries
  • 150 g Figs
  • 450 g Onions
  • 200 g Stoned dates
  • 125 g Sultanas

• Condiments

  • 2 tsp English mustard powder

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tsp Cinnamon, ground
  • 450 g Muscovado sugar, light
  • 3 tsp Mustard seeds, Yellow
  • 2 tsp Salt

• Other

  • a preserving pan, sterilised jars and vinegar-proof lids
  • 850ml (1½pt red wine vinegar

Found on womanandhome.com

Description

Directions

• Place the red wine in the pan. Bring to a boil, stirring until reduced to 200ml (7fl oz), then add the red wine vinegar and sugar, and stir until dissolved. Add the remaining ingredients and stir well. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring regularly until the chutney is well reduced and thick. Remember that chutneys thicken even more when cold.
• Spoon the chutney into warm sterilised jars and seal.
• Store in a cool dark place for at least 6 weeks before eating. It will last for 3 or 4 months.