Archives for December, 2013

Christmas Chutneys and Relishes

While Nigella might be on the naughty list this Christmas, her Cranberry and Granny Smith chutney is really nice! This will go well with baked ham or turkey, and play a starring role on any cheeseboard. I’ve also included a recipe for Beetroot relish which is a perfect accompaniment to smoked salmon, spiced beef or leftover turkey.

Chutneys are super easy to make and also make great gifts when presented in rubber sealed jars.  Make now as they will need a little time to mellow.

You can find the recipes here

http://terrylyons.ie/recipes/cranberry-and-granny-smith-chutney/

http://terrylyons.ie/recipes/beetroot-relish/

Beetroot Relish

These make great gifts and are also fantastic for canapés, leftover turkey or ham, or as part of a salad.

Beetroot Relish
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Ingredients
  • 3 large beetroots
  • 1 apple (granny smith)
  • ½ onion
  • 125ml red wine or apple cider vinegar
  • 125g caster sugar
  • ½ tsp cumin seeds

Instructions
  1. Peel and grate the beetroot and apple
  2. Finely chop the onion
  3. Add the onion, apple, beetroot, cumin and vinegar to a saucepan and bring to the boil.
  4. Reduce to a simmer and cook for 30 mins
  5. Place in sterilised jars. Information on how to sterilise jars can be found here. http://www.kilnerjar.co.uk/Preserving/guides/sterilisation-and-hygiene
  6. Place the jars in a cool, dark place for ideally more than two weeks.

 

 

Cranberry and Granny Smith Chutney

These make great gifts and are also fantastic for canapés, leftover turkey or ham, or as part of a salad. You could also use them for the Christmas dinner if you are not a fan of gravy or bread sauce.

Cranberry and Granny Smith Chutney
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Ingredients
  • 750 g Granny Smith apples (approx 10), peeled and cored and chopped into 8-10 pieces
  • 250g dried cranberries
  • 1 onion, finely chopped
  • 350 ml apple cider vinegar
  • 200 grams sugar
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp salt

Instructions
  1. Place all the ingredients in the saucepan. Bring to the boil and then reduce to a simmer for about 45 mins. The fruit should be soft and the chutney should have thickened slightly.
  2. Place in sterilised jars. Information on how to sterilise jars can be found here http://www.kilnerjar.co.uk/Preserving/guides/sterilisation-and-hygiene
  3. Place the jars in a cool, dark place for ideally more than one week.