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25/11/2011 Mulled Fruit Chutney from Chris Holland, Alderley Edge Hotel

Mulled Fruit Chutney

A simple recipe to create, with many uses from serving with a simple pâté or dressing the turkey as an alternative to cranberry sauce.

Ingredients

3 pears

3 granny smith apples

340g dried apricots

85g dried cranberries

6 plums

2 onions

4 cloves of garlic

½ bottle red wine

100ml  red wine vinegar

1 stick  cinnamon

2 anise

450g brown sugar

40ml brandy

1 vanilla pod

3 bay leaves

1 orange zest

6tbsp honey

1tsp cloves

1tsp peppercorns

25g butter

Method

Place red wine, vinegar, sugar, honey, orange zest, brandy, cinnamon, vanilla, bay leaves, anise, and pepper in a saucepan and bring to the boil. NOW – dip in a very hot branding iron (stand back for this). Peel, core and dice all fruit and set aside. Reduce the mulled liquor by half. Finely chop the onions and garlic, sweat with 25g of butter, add fruits and cover with mulled liquor, cook very gently stirring occasionally for 1 hour. Set aside to cool, place in sterilized jars.