Chef's Christmas Recipes - Mulled Fruit Chutney, Alderley Edge Hotel
Mulled Fruit Chutney
Ingredients
3 Pears
3 Granny Smith apples
340g Dried apricots
You may also want to watch:
85g Dried cranberries
6 Plums
Most Read
- 1 'Let's save The Victoria pub in Highgate'
- 2 Hundreds gather on Primrose Hill to mourn Nicole Hurley
- 3 Primrose Hill candlelight vigil to celebrate life of Nicole Hurley
- 4 Kentish Town teen creates football team to 'bring community together'
- 5 Hundreds arrested after police crackdown on county lines
- 6 Koko to return with extra venues and community spaces for musicians
- 7 Guilty: Kentish Town man convicted of murdering Jack Ampadu
- 8 Hampstead Miss Universe GB finalist champions mixed-heritage representation
- 9 Former pupils launch creative fund to honour inspirational teacher
- 10 Man charged with murder of Nicole Hurley in Primrose Hill
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
Method
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 583033www.alderleyedgehotel.com
