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This recipe is from Nigella Lawson’s new cookbook, Nigella Christmas.
4 to 5 cooking apples, peeled, quartered, cored and chopped small, about 4 1/2 cups
1 1/2 cups (375 mL) dried cranberries
1 onion, peeled and finely chopped
1 cup (250 mL) cider vinegar
1 cup (250 mL) super-fine sugar
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground turmeric
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
2 tsp (10 mL) Maldon salt, or 1 tsp (5 mL) table salt
4 1 cup (250 mL) sealable jars, with vinegar-proof lids
Sterilize your jars following the manufacturer’s directions.
Take a medium-sized (not too big) saucepan and chuck all the ingredients into it. Stir with a wooden spoon and then put the pan on the heat.
Bring to the boil, then turn down the heat a little to let the pan cook, uncovered, on a fast simmer for about 45 minutes, or until the chutney has thickened slightly and the fruit is soft.
Spoon into your warm, prepared jars and seal them.
Make the chutney up to 2 months before using or giving (the longer it has to mature, the better). Store in a dark, cool place for up to 1 year. Once opened, store in the fridge and use within 1 month.
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