Cranberry oatcakes
Add a little extra to your cheese board with these light and fruity oatcakes. Perfect with a chunk of stilton and a glass of port
Rhubarb & date chutney
Makes about 2.25kg/5lb
Easy
Prep:
Cook:
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats,
sandwiches – you name it
Skip to ingredients
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- 50g fresh root gingergrated
- 300ml red wine vinegar
- 500g eating applepeeled and finely chopped
- 200g pitted datechopped
- 200g dried cranberriesor raisins
- 1 tbsp mustard seed
- 1 tbsp curry powder
- 400g light muscovado sugar
- 700g rhubarbsliced into 2cm chunks
- 500g red onion
Nutrition: per tbsp
- kcal19
- fat0g
- saturates0g
- carbs5g
- sugars5g
- fibre0g
- protein0g
- salt0.07glow
Method
step 1
Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
step 2
Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.
