Neven's Christmas Menu for 2017 includes a delicious cranberry and fig chutney.
Ingredients
- 2 tbsp granulated sugar
- 200g dried figs
- 150g dried cranberries
- 1 tbsp brown sugar
- 2 tbsp crème de cassis
- 1 tsp balsamic vinegar
Place 250ml (½ pint) of water and the sugar in a heavy-based pan. Add the figs, cranberries, brown sugar, crème de cassis and balsamic vinegar. Bring to the boil, then reduce the heat and simmer for 12-15 minutes, until the figs are completely soft. Blend in food processor for 5 minutes, until smooth.
COOK AHEAD
This keeps very well in the fridge for up to 3 weeks in the squeezy bottle.
Method
- Place 250ml (½ pint) of water and the sugar in a heavy-based pan.
- Add the figs, cranberries, brown sugar,
- crème de cassis and balsamic vinegar. Bring to the boil, then reduce the heat and simmer for 12-15 minutes, until the figs are completely soft.
- Blend in food processor for 5 minutes, until smooth.
Tip: Cook Ahead! This keeps very well in the fridge for up to 3 weeks in the squeezy bottle.
