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

  1. Place 250ml (½ pint) of water and the sugar in a heavy-based pan.
  2. Add the figs, cranberries, brown sugar,
  3. 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.
  4. 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.