Page 67 - Fresh Magazine - Winter 2017

myfavrite ings

Plum chutney

MAKES APPROX. 2KG
Gluten free 1kg plums, halved, stoned and g plums, halved, stoned and 1 tablespoon black mustard
1k
fi nely chopped
fi nely chopped seeds
100g dried cranberries or raisins,
100g dried cranberries or raisins, 1 tablespoon ground cumin
roughly chopped
roughly chopped 1 tablespoon paprika
3 onions, fi nely chopped 1 teaspoon chilli fl akes
3 onions, fi nely chopped
2 garlic cloves, crushed
2 garlic cloves, crushed 2 whole star anise
400ml red wine vinegar
400ml red wine vinegar 500g light muscovado sugar
1 tablespoon fi nely grated fresh
1 tablespoon fi nely grated fresh 2 teaspoons salt
ginger
ginger
P Put the plums, cranberries, onions, garlic, vinegar, ginger and spices ut the plums, cranberries, onions, garlic, vinegar, ginger and spices
in a lar
in a large saucepan and stir well. Slowly bring to the boil, then reduce ge saucepan and stir well. Slowly bring to the boil, then reduce
the heat, cover and simmer for 10 minutes, until the plums are t, cover and simmer for 10 minutes, until the plums are
the hea
t tender.ender.
Stir in the sugar and salt and keep stirring until it has dissolved. Boil
Stir in the sugar and salt and keep stirring until it has dissolved. Boil
the chutney for 20 to 30 minutes, uncovered, until it is thick and
the chutney for 20 to 30 minutes, uncovered, until it is thick and
pulpy. Stir occasionally to prevent it from catching on the bottom.
pulpy. Stir occasionally to prevent it from catching on the bottom.
Remove the star anise with a teaspoon.
Remove the star anise with a teaspoon.
Pot into sterilised jars, seal, label and store for at least two weeks
Pot into sterilised jars, seal, label and store for at least two weeks
before eating. This will keep for up to six months in a cool dark place.
before eating. This will keep for up to six months in a cool dark place.
WH ’’
W
WHEN IM
WHEN IM FEELING SAD

The rich taste of brandy butt er is a favourite fl avour of Christmas, so a gift of brandy butt er will chee r anybody up!

Brandy butter

MAKES 330G
Gluten free 150g unsalted butter, softened

90g light muscovado sugar
90g icing sugar
3 tablespoons brandy

Put all the ingredients into a bowl and beat
until smooth. Place on a sheet of cling lm
and roll into a cylinder shape approximately
30.5cm long. Roll up and put in the fridge to
set and use as required.

WINTER 2017 FRESH | 65

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