A dark, fruity, festive affair with a gentle whiff of warming winter spice. Make it early, to allow it enough time to mellow and mature in the jars. It can be your go-to condiment for cheeseboards, sarnies and Boxing Day leftovers, or a homemade gift for the foodie in your life.
- 2 onions, finely diced
- 2 courgettes, cut into a small dice
- 1 clementine, finely zested and juiced
- 200ml cider vinegar
- 180g light brown sugar
- 1 tsp mixed spice
- ¾ tsp salt
- 4 apples, peeled, cored and finely diced
- 2 pears, peeled, cored and finely diced
- 25g ginger, peeled and finely grated
- 40g chopped dates
- 75g dried mixed fruit
- 25g dried cranberries
- cayenne pepper to taste
- 3 sterile 370ml jam jars
Prep time: 20 min
Cooking time: 1h 10 min
- Pop the onions, courgette and clementine zest and juice into a large, heavy-based, stainless-steel pan (other metals can react with the acidic ingredients). Add the vinegar, sugar, mixed spice and salt. Stir together and bring to a gentle simmer. Cook gently, stirring occasionally, for 30 mins while you prepare the rest of the ingredients.
- After the mix has cooked for 30 mins, add the diced apples, pears and ginger along with the chopped dates, dried mixed fruit and cranberries. Add about 100ml of water, return to a simmer and cook for a further 40 mins, until the liquid is dark and thickened and the fruit is cooked. If it looks like drying out before this, add a dash or two of water as needed – the dates soak up water as they cook and thicken.
- When ready, taste and add a little cayenne pepper to your liking.
- Leave to cool for 10 mins before decanting into the sterile jars. Screw the lids on tight and pop on labels with the name and date made. It is best left to mature for at least 2 weeks before opening, and will keep well for 3 months. Refrigerate once opened.
Recipe by www.riverford.co.uk