1lb/900g onions sliced
1lb cooking apples chopped
175g cranberries
1 pint cider vinegar
1oz/25g fresh root ginger, finely diced
½ tbsp coarse sea salt
½ tsp mixed spice
zest of 1 orange
1lb naturally dried apricots, chopped
75g/3oz) pitted and chopped
½lb raisins
Juice of 4 oranges/½ pint orange
juice
1lb 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 5min 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 20mins
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.