Cranberry and Citrus Confit

I am till trying to squeeze in a few festive recipes before we leave the celebrations behind, I thought I would share this favourite with you.  It´s another Delia Smith recipe, tweaked as ever, but enjoyed not only at Christmas.  As it is reduced to a jam like consistency, it keeps in the fridge for about a month and can also be made later in the year using sour cherries or even dried (and reconstituted) apricots.  Wonderful with cold meats and pickles, or bangers and mash (if you know what that is!).

Ingredients

  • 500g red onions finely sliced (you can use white if red not available)
  • 2 gloves crushed garlic
  • 1 tablespoon white sugar
  • 2 tablespoons of olive oil
  • 1/4 cup of red or white wine vinegar
  • 150g (approx) of cranberries or other sour fruit
  • Grated zest and juice or an orange plus the zest of a lemon
  • Optional – ¼ teaspoon of crushed cardamom seeds
  • Salt & Pepper to season

Cook the onion, garlic and sugar slowly in the oil for about 10-15 minutes-  Allow to soften but not to brown.  Then add the rest of the ingredients, cover and simmer for 10-15 mins.  Remove the lid and reduce for a further 30 mins (approx) until the mixture is thick and jam like in texture.  Cool and place in a plastic container.  Serve at room temperature.

PS. This morning we planted our garlic. Tradition round here says it should be done around Christmas Eve, preferably when the moon is waning.  We´re a bit out of sorts what with Christmas, so they only went in today.  About 100 cloves, so fingers crossed that in about 4-5 months we´ll be harvesting!

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Easy Green Tomato Chutney

Something to relish....sorry, couldn´t resist it!

I hope I´m not too late with this recipe as I know there are plenty of tomato growers out there who will, no doubt, be left with some green tomatoes at the end of the picking season.  I, like many others, had some green tomatoes left from our first crop and decided to give this chutney a go, for the first time ever.

Some of the recipes I found had daunting lists of ingredients.  Finally I came across what looked like a straightforward one in Floyd on Britain and Ireland by the late Keith Floyd. I know the poor man fought with the drink demons at times, but I did love his programmes and his cooking style – always adding in a big dash of wine and a slurp for the cook.

I made very few changes to his recipe, and was pleased with the results.  Here´s what I did.

  • A thumb sized piece of garlic, peeled and grated (his recipe calls for it to be bruised and placed in a muslin bag with the chilies and then removed at the end but I left mine in)
  • 4 chilies (he calls for 8-10 and I think next time I´ll use more than I did as there was only a little heat with just 4) I chopped my chilies finely and left them in
  • 2kg green tomatoes, chopped
  • 500g apples (peeled cored and chopped)
  • 250g raisins (chopped but I left mine whole)
  • 625g shallots (I used onions) chopped
  • 2 teaspoons salt
  • 500g  brown sugar
  • 600ml vinegar (he says malt, I used white wine)

Place all the ingredients into a large pan, bring to the boil stirring until the sugar has dissolved and then simmer until it has reached the desired consistency.  Pour into warm sterilised jars and seal.

Result – sweet and sour chutney with a hint of heat.  Perfect with cheese, cold meats, burgers….