Click here for lemon & thyme salt - another exciting Christmas gift idea.
Makes about 4 x 200ml jars
3 large, cooking apples
1 firm pear
1 large, white onion
350g fresh cranberries
piece of fresh ginger, walnut size
about 150g sugar
about 100ml cider of white wine vinegar
few whole black peppercorns
Peel and core the apples and pear, then dice it into small pieces. Peel the onion, cut in half and into slices. Peel and finely chop the ginger.
Place all ingredients except cranberries in a heavy-based pan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, stirring regularly until the apples and onions are tender and there is no watery juice remains.
Then add the cranberries and stir gently. Keep on the heat for another 10 minutes until cranberries are softened but not all of them are burst.
Spoon the hot chutney into sterilised jars, seal and store in a cool dark place. It will keep up to 6 months. It taste the best after 2-3 weeks of maturing.