MAKES 2 x 225gjars
• 1kg hawthorn berries
• 500ml cider vinegar
• 1 tsp salt
• 125g raisins
• 300g brown sugar
• 1 tsp grated fresh ginger
• 1 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• pepper
Snip the berries from the stalks and wash them, then place them in a pan with the vinegar and salt and simmer for an hour.
Push the berry mixture through a sieve into a clean pan. You should collect about 250ml of pulp, then add the raisins, sugar, ginger and spices. Bring to the boil, then reduce the heat and simmer, uncovered, for about 15 minutes until it is fairly thick. Pour the chutney into sterilized jars (see page 280) and cover with circles of greaseproof paper before sealing with lids. Leave for a month before opening; they will keep indefinitely, but keep in the fridge once open.