Alice Hart’s Cranberry, fig & pear chutney with ginger
This chutney has to be stored for 4 weeks before it’s ready for consumption.
Makes: 2 x 450g jars
Ingredients
300g figs (about 4 large), chopped
550g ripe pears, peeled and chopped
175g light brown soft sugar
2 tbsp finely grated fresh root ginger
350ml red wine vinegar
150g cranberries
Equipment
2 to 3 jam jars with lids, sterilised
Method
Put all the ingredients except 75g cranberries in a large saucepan set over a medium heat. Stir occasionally until the sugar has dissolved and the mixture is bubbling. Turn the heat down to a simmer and leave to cook for 1 hour, stirring more frequently as the chutney thickens. Add the reserved 75g cranberries and cook for a further 10 minutes.
Divide the hot chutney between new sterilised jars and cover with lids. Store in a cool, dark place for at least 4 weeks before using. Once opened, keep in the fridge and use within a month.