Blackberry And Apple Chutney...

 

This tasty chutney can be prepared well in advance, and is a perfect compliment to gammon, turkey and beef, as well as pork or game pies

Makes 2 x 450g/1lb jars

You will need

450g / 1lb Bramley apples, peeled, cored and cut into small chunks

225g / 8oz eating apples, peeled, cored and cut into large chunks

225g / 8oz red onions, peeled and sliced

25g ginger root, peeled and finely chopped

½ tsp peppercorns

225g/8oz granulated sugar

150ml / ¼ pint cider vinegar

350g /12oz blackberries

Method

Place all the ingredients except the blackberries in a large heavy-based saucepan. Gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce the heat and simmer, uncovered, for about 40 minutes, stirring occasionally, until the apples and onions are tender, the mixture has thickened and no watery juice remains.

Add the blackberries, then cook for a further 10 minutes until they have softened but still hold their shape.

Spoon the hot chutney into sterilised jars and seal. Store, unopened in a cool dark place for up to six months. Chill once opened. Serve with sliced cold meats.

Guest Post Credits-  Seasonal Berries