Pickling Jouissance

Photo © Anne-Marie Minhall

‘Tis the season to be ..

Before Robert ‘tut tuts’ & chastises me for being too festive too early ..

P I C K L I N G

Already done & in jars - Pickled Onions & Piccalilli.

Recipes here ..

https://minhallandjones.com/blog/2023/10/15/autumn-pickled-onions

https://minhallandjones.com/blog/2020/9/10/piccalilli-circus

Being attempted for the first time - Bramley & Cranberry Chutney.

For 2X 0.5l Jars

750g Bramley Apples peeled, cored & chopped into small chunks
225g Onions sliced
25g Fresh Ginger finely chopped

1 Clove Smoked Garlic sliced thinly
1/2tsp Peppercorns
250g Granulated Sugar
125ml Cider Vinegar
250g Cranberries (I bought frozen & defrosted them)

Everything, except the cranberries, go in a large heavy-based saucepan

Gently heat & stir until the sugar dissolves then bring to the boil

Reduce the heat & simmer, uncovered, for about 50 minutes, stirring regularly 

You're looking for the mixture to be thickened & the apples & onions to be tender

Next add the cranberries then cook for a further 10 minutes until they're softened but not burst

Spoon the hot chutney into sterilised jars

Kept in a cool, dark place the chutney will keep for up to 6 months

I'm thinking this will be nice with a few hefty slices of good ham, cold roast beef or chicken (or turkey) with some decent bread & butter.

My kitchen is being taken over by jars of joy & I love it.

AMM