This December edition we bring to you Cinnamon & Ginger Apple Chutney.
Cinnamon & Ginger Apple Chutney
500g Cooking Apples
3 Oranges (Juice)
1 Lemon (Juice)
2 tbsp Golden Syrup
2 tbsp Muscovado Brown Sugar
1 bulb Grated Ginger
1 tsp Cinnamon Powder
- Peel and dice the apples and pears into small 10 mm chunks, add to a saucepan and place it on a hob over a medium heat, then add the grated ginger.
- Mix the orange juice, lemon juice and water and add it to the saucepan with the apples and pears and keep stirring until it boils over on high heat. Reduce the heat and allow the mixture to simmer.
- Add golden syrup and sugar and keep stirring for the chutney, avoid the fruit from sticking to the sides of the saucepan.
- Add the cinnamon powder and stir until thick consistency and store in jars.