- 400g mixed dried fruit (we use a mixture of raisins, sultanas and cranberries)
- 500g dried prunes, chopped
- 1 tsp ground ginger
- 1 tsp ground cinnamon,
- 1/2 tsp ground cloves
- Zest of 2 clementines or 1 large orange
- 120g light brown sugar
- 300 ml cider vinegar
- 300ml water
Christmas Pudding Chutney, sounds bizarre I know, but wait until you try it. A perfect addition to your festive cheeseboard or slathered on your leftovers sandwich on Boxing Day.
- Place the dried mixed fruit and chopped dried prunes into a large pan.
- Add the ginger, cinnamon and cloves with the grated orange zest and light brown sugar.
- Finally pour into the pan the cider vinegar and water and give everything a good mix together.
- Slowly bring the mixture to the boil, partially cover, reduce the heat and allow to simmer for about 35 minutes, stirring occasionally to make sure it doesn’t stick to the pan.
- Once the liquid has reduced and the mixture is thick and gooey remove from the heat and leave to cool.
- Give the chutney a final mix up and spoon into three or four sterilised jam jars.
- Tie a big sparkly bow around the jam jar and leave on the doorstep of a friend for some instant festive cheer!
To sterilise the jars, wash them in hot soapy water and place in a pre-heated oven at 160°C for about 15 minutes. Make sure to take care when spooning the chutney into the warm the jars so as not to burn your fingers!
This recipe has been lovingly created for Kilduff Farm by Sonia Lee, LeeLifeNutition.
Sonia is a business mentor and accredited coach but also an enthusiastic cook, nutritionally conscious recipe writer and food photographer. She has a Diploma in Culinary Medicine and Applied Nutrition. As a mother of two she is passionate about nutritional content, wellbeing and the intelligent sourcing of ingredients in her cooking. Sonia greatly supports the genuine care and attention that the team at Kilduff Farm invests into their pumpkins and is excited to be working with them to develop and promote their use.