Sloe Chutney

This is one of those recipes, like many in this section, for which it is difficult to give accurate timings and yield – so much depends on the ripeness of the fruit and how much liquid evaporates. As a variation, use damsons instead of sloes.

Preparation and cooking time: 2 hours | Calories per 100g/3½oz: 145

Makes about 1.5kg/3lb 5oz

1kg/2lb 4oz sloes, frozen or picked after first frost

2 cooking/baking apples, cored and chopped

2 white onions, chopped

250g/9oz/1¾ cups raisins

1 cinnamon stick

1 tsp whole cloves, crushed

1 tsp cayenne pepper

2.5cm/1in piece of root ginger, peeled and chopped

1 garlic clove, chopped

1 tsp salt

500g/1lb 2oz/2½ cups raw cane sugar

500ml/17fl oz/2 cups white wine vinegar

Place the sloes in a heavy saucepan, cover with water and bring to the boil, then simmer for about 20 minutes, or until soft. Pass the fruit through a sieve/fine-mesh strainer to remove the stones, then pour the purée back into the saucepan. Add the rest of the ingredients and bring to the boil again, stirring from time to time. Turn the heat to low and simmer, stirring occasionally, for about 1 hour until the mixture thickens. Remove the cinnamon stick and adjust the flavour with additional salt, sugar or vinegar, to taste.

Pour into warm, sterilized jars (see page 182) and seal immediately. Store in a cool, dark place for up to 6 months.

NUTRITION PROFILE (per portion)

3% protein, 3% fat, 88% carbohydrate, 6% fibre

VITAMINS AND MINERALS (percentage of RDA)

Vitamin C 40%, potassium 12%, iron 10%

HEALTH BENEFITS

High vitamin C | antiseptic and strong antioxidant