Spiced fruit chutney

Wendy Barrie: Food writer

Ingredients:

100 g fruit (e.g. apples, plums or brambles - or a combination)
1 cooking apple (peeled, cored and diced - or extra fruit if cooking apple is not available)
25 g brown sugar
1 measure sherry
2 tbsp balsamic vinegar (optional)
1 tbsp cider vinegar (add one extra spoonful if not using balsamic vinegar)
½ tsp ground ginger
25 g sultanas (or dates / raisins)

Method:

Prepare fruit by washing, peeling, removing stones and slicing as appropriate.

Place sherry, vinegars, orange and sugar in a pan and dissolve sugar over a medium heat.

Bring to boil, season and stir in fruit and sultanas.

Simmer until liquid reduced to a thick chutney-like sauce.

Taste - the chutney flavour will depend on the fruit used and depending on its sweetness may need adjusted by adding more sugar or vinegar to taste.

If you plan to eat soon, transfer to a bowl where the chutney will keep in the fridge for at least a week. If you wish to store it longer then sterilize a recycled jam jar by placing the empty jar (not the lid as it often contains a rubber seal) in a medium oven, approx 160°C for 5 minutes. Lift the hot jar out carefully and spoon the hot chutney into the jar. Ideally cover with a circle of greaseproof paper before screwing on the scrubbed lid. This would make a lovely gift if you have leftovers especially if you tie a piece of fabric on top.