Jam and Preserve Recipes
Gooseberry & Orange Chutney
The orange really shines through in this chutney neutralising any acidity in the gooseberries - the perfect pairing
Ingredients
Gooseberries,
Topped and tailed
Topped and tailed
1lb
450 g
Onions (medium),
Peeled and chopped
Peeled and chopped
8 oz
225 g
Sugar, Soft Brown
1lb
450 g
Herb Vinegar
10 fl oz
300 ml
2 tsp
Ginger, ground
1 tbsp
Cayenne Pepper
0 half tsp
10 fl oz
300 ml
Water
10 fl oz
300 ml
Orange, Zest and Juice,
Large, zest and juice
Large, zest and juice
1 each
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Method
- Wash your jars and put upside down in a warm oven to dry and sterilise
- Top and tail the gooseberries using a small pair of scissors
- Put into a small pan with the water and cook over a medium heat until tender. Cool
- Drain any excess liquid then liquidise the fruit in a blender with the chopped onion and the spiced vinegar
- Pour into a large jam pan or similar then add all of the other ingredients
- Bring to the boil, reduce heat and simmer until soft, stirring frequently, for approximately half an hour. Add the orange juice and zest and cook for a further five minutes
- Turn off the heat. Ladle into you hot jars, filling right to the top. Seal
- The chutney will have the best flavour after maturing for six weeks before using
- This is like a thick sauce and goes particularly well with oily fish or rich game
How long will it take to make?
Preparation time:
15 mins
Cooking time:
45 mins
Total time:
1 hour
How much?
4-5 200g/ 8oz jars
Look after it
Store at ambient temperature away from strong sunlight
