Chef's Christmas Recipes - Mulled Fruit Chutney, Alderley Edge Hotel

Mulled Fruit Chutney


3 Pears

3 Granny Smith apples

340g Dried apricots

85g Dried cranberries

6 Plums

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2 Onions

4 Cloves of garlic

½ Bottle red wine

100ml Red wine vinegar

1 Cinnamon stick

2 Star Anise

450g Brown sugar

40ml Brandy

1 Vanilla pod

3 Bay leaves

Zest of 1 orange

6tbsp Honey

1tsp Cloves

1tsp Peppercorns

25g Butter


1. Place the red wine, vinegar, sugar, honey, orange zest, brandy, cinnamon, vanilla, bayleaves, anise, and pepper in a saucepan and bring to the boil.

2. Dip in a very hot branding iron (stand back for this!)

3. Peel, core and dice all fruit and set aside. Reduce the mulled liquor by half.

4. 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.

5. Set aside to cool, place in sterilized jars. A simple recipe to create, with many uses from serving with a simple pâté or dressing the turkey as an alternative to cranberry sauce.

Alderley Edge HotelMacclesfield RoadAlderley Edge, Cheshire SK9 7BJ01625