These are also nice gifts to be able to bring when you are visiting someone. They keep well, particularly now that there are so many attractive and effective storage jars that are easily available. After that, the wrapping and presentation is up to you.
I like the sweet and sour taste of the apple and cranberry chutney. You could use it instead of cranberry sauce. Onion marmalade can also be used in so many different ways. Again, a good combination of sweet and sour, and it’s fantastic with goats cheese or a good steak. You might like to double up on this recipe as it will keep happily for up to two weeks in the fridge. I always have extra at home as I love it with cold meats or in a cheese sandwich.
The port and balsamic syrup adds a very classy touch to a meal when you drizzle it on the plate. We use it every day in the restaurant. It’s delicious over grilled vegetables or meats, hot or cold. Don’t waste your money on an expensive port for this syrup. Keep the good port for the cheese board on Christmas Day.
Happy cooking.
Port and balsamic syrup
Makes about 120ml (4fl oz)
100ml (3 1/2fl oz) of ruby red port
100ml (3 1/2fl oz) of balsamic vinegar
100ml (3 1/2fl oz) of madeira
100g (4oz) of caster sugar
Place the port in a heavy-based pan with the balsamic vinegar, madeira and caster sugar. Bring to the boil, then reduce the heat and simmer for 20 minutes, until it has reduced by one third and the mixture is thick and syrupy, like honey. Serve at once, or allow it to cool down completely and store in a bowl covered with clingfilm, for up to two days in the fridge. Use as required.Apple and cranberry
chutney
1kg of cooking apples, peeled and chopped into small chunks
500g of eating apples, peeled and chopped into large chunks
450g of onions, sliced
50g of fresh root ginger, finely chopped
1tsp of ground cinnamon
500g of brown sugar
250ml of cider vinegar
500g of cranberries
Place all the ingredients, except the cranberries, in a large, heavy-based saucepan, then gently heat them until the sugar dissolves. Bring to the boil, then reduce the heat and simmer uncovered for about 50 minutes. Remember to stir it regularly. Cook until the apples and onions are tender, the mixture has thickened and no watery juice remains.Add the cranberries, then cook for a further 10 minutes, or until the fruit has softened but not burst.
Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to six months. Chill on opening.
Red onion marmalade
Makes about 450g (1lb)
2 tbsp of Donegal rapeseed oil
5 red onions, thinly sliced
1 garlic clove, crushed
200ml (7fl oz) of red wine
2 tbsp of balsamic vinegar
2 tsp of light muscovado sugar
Salt and freshly ground black pepper
Heat the rapeseed oil in a large pan and cook the onions on a gentle heat for about 10 minutes, stirring occasionally, until softened, but not coloured.Stir in the garlic and sugar and then pour in the red wine and balsamic vinegar. Cook gently for about 35 to 40 minutes, until the mixture has thickened and become sticky, stirring occasionally. Season to taste.Store in an airtight container or a sterilised jar, in the fridge, and use as required.
These are also nice gifts to be able to bring when you are visiting someone. They keep well, particularly now that there are so many attractive and effective storage jars that are easily available. After that, the wrapping and presentation is up to you.
I like the sweet and sour taste of the apple and cranberry chutney. You could use it instead of cranberry sauce. Onion marmalade can also be used in so many different ways. Again, a good combination of sweet and sour, and it’s fantastic with goats cheese or a good steak. You might like to double up on this recipe as it will keep happily for up to two weeks in the fridge. I always have extra at home as I love it with cold meats or in a cheese sandwich.
The port and balsamic syrup adds a very classy touch to a meal when you drizzle it on the plate. We use it every day in the restaurant. It’s delicious over grilled vegetables or meats, hot or cold. Don’t waste your money on an expensive port for this syrup. Keep the good port for the cheese board on Christmas Day.
Happy cooking.
Port and balsamic syrup
Makes about 120ml (4fl oz)
100ml (3 1/2fl oz) of ruby red port
100ml (3 1/2fl oz) of balsamic vinegar
100ml (3 1/2fl oz) of madeira
100g (4oz) of caster sugar
Place the port in a heavy-based pan with the balsamic vinegar, madeira and caster sugar. Bring to the boil, then reduce the heat and simmer for 20 minutes, until it has reduced by one third and the mixture is thick and syrupy, like honey. Serve at once, or allow it to cool down completely and store in a bowl covered with clingfilm, for up to two days in the fridge. Use as required.Apple and cranberry
chutney
1kg of cooking apples, peeled and chopped into small chunks
500g of eating apples, peeled and chopped into large chunks
450g of onions, sliced
50g of fresh root ginger, finely chopped
1tsp of ground cinnamon
500g of brown sugar
250ml of cider vinegar
500g of cranberries
Place all the ingredients, except the cranberries, in a large, heavy-based saucepan, then gently heat them until the sugar dissolves. Bring to the boil, then reduce the heat and simmer uncovered for about 50 minutes. Remember to stir it regularly. Cook until the apples and onions are tender, the mixture has thickened and no watery juice remains.Add the cranberries, then cook for a further 10 minutes, or until the fruit has softened but not burst.
Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to six months. Chill on opening.
Red onion marmalade
Makes about 450g (1lb)
2 tbsp of Donegal rapeseed oil
5 red onions, thinly sliced
1 garlic clove, crushed
200ml (7fl oz) of red wine
2 tbsp of balsamic vinegar
2 tsp of light muscovado sugar
Salt and freshly ground black pepper
Heat the rapeseed oil in a large pan and cook the onions on a gentle heat for about 10 minutes, stirring occasionally, until softened, but not coloured.Stir in the garlic and sugar and then pour in the red wine and balsamic vinegar. Cook gently for about 35 to 40 minutes, until the mixture has thickened and become sticky, stirring occasionally. Season to taste.Store in an airtight container or a sterilised jar, in the fridge, and use as required.
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