Cherry Chutney From Highpoint Christmas
Servings: 1 jar
I’ve all but given up on glazing hams, and much prefer serving great quality ham sliced straight off the bone with an accompanying chutney. Cherries, bubbles, along with the sorts of spices you’d expect in a fruit cake or mince tart are evocative and inviting – and so very festive. The prosecco is very optional – but a splash from the bottom of the bottle really makes this one.15 minutes PRINT
- ½ brown onion diced
- 1 tbsp of oil either vegetable or olive
- 500 gms cherries pitted and chopped
- 1 tbsp grated ginger
- ½ tsp ground fennel
- ¼ tsp cinnamon
- Good pinch of ground clove
- ½ tsp of salt
- ½ tsp of ground pepper
- 3 tbsp of brown sugar
- ⅓ cup of a mix of red wine vinegar and prosecco if no prosecco around, just use all red wine vinegar.
- Chop your onion and cherries and grate the ginger. Place a medium sized saucepan on a medium to low heat and add the oil and onions. Cook down gently for 5 minutes, until soft and translucent. Add the ginger, cook for a few minutes then follow with the spices and seasoning. Stir together on a medium heat until fragrant.
- Pop in the chopped cherries, sugar and vinegar (and prosecco, if using). Keep the heat on medium and cook down for 15-20 mins until the chutney goes glossy and thick.
Tips Once ready, store in a clean jar or container in the fridge, where it’ll happily keep for 2 months. Subs You can use a teaspoon of Chinese five spice if you don’t have the spices separately