Cranberry Chutney

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Ingredients:

12 oz (350 g) fresh or frozen cranberries

1 oz (25 g) butter

12 oz (350 g) onions, chopped

1 lb (450 g) light brown sugar

1 lb (450 g) apples, peeled and sliced

1 tsp ground mixed spice

15 fl oz (425 ml) white malt vinegar

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Method:

1.    Melt the butter in a large saucepan.  Add the onions, apples and spice and cook until the onions are soft – about 20 minutes.

2.   Add the cranberries and sugar and stir until the sugar is dissolved.  Add the vinegar and bring to a boil, stirring occasionally.

3.   Reduce the heat and simmer for 1 – 1 1/2 hours, until the chutney is reduced to a thick consistency.

4.   Spoon into cooled, sterilized jars and cover with a vinegar-proof lid.  Label and store for 4-6 weeks before using.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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