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Christmas Chutney

food network daily, food6

2 lb bramley apples
15 fl oz vinegar
5 oz fresh dates; chopped
5 oz sultanas
1 lb soft brown sugar
2 cloves garlic; crushed
2 oz preserved ginger; chopped
1 teaspoon fennel; freshly grated
1 teaspoon juniper berries; crushed
1 teaspoon cinnamon
6 cloves
1 orange; juice and rind of

Place the apples which have been peeled, cored and diced, into half the vinegar in a large saucepan. Bring to the boil and simmer gently, until the apples have softened. Add the rest of the vinegar and all the other ingredients. Return to the boil and simmer gently for about 30 minutes. It should be nice and thick. Pop into sterilised jars, seal well. It has to be airtight. Non-metallic lids are best as the vinegar can sometimes react with the metal and give the chutney a funny taste. To decorate, use some paper, cut into discs slightly larger than the lid. Tie with string and then decorate with nuts stuck down with super glue! Converted by MC_Buster. NOTES : Makes approx 4lb Converted by MM_Buster v2.0l.

Yield: 1

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