Save to your scrapbook
Cranberry, fig and pear chutney with ginger
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 2 x 450g jars
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
1. 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.
2. 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
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
This recipe was first published in December 2017.
Average user rating