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Cranberry, fig and pear chutney with ginger
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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.