Blackberry & Apple Chutney
2 x 450g jars
You will need
450g Bramley apples, peeled, cored and cut into small chunks
225g eating apples, peeled, cored and cut into large chunks
225g red onions, peeled and sliced
25g ginger root, peeled and finely chopped
½ teaspoon peppercorns
225g granulated sugar
150ml cider vinegar
Place all of the ingredients except the blackberries in a large heavy-based saucepan. Gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce the heat and simmer, uncovered, for about 40 minutes, stirring occasionally until the apples and onions are tender, the mixture has thickened and there are no watery juice remains.
2. Add the blackberries, then cook for a further 10 minutes until they have softened but still hold their shape.
3. Spoon the hot chutney into sterilised jars and seal. Store, unopened in a cool dark place for up to six months. Chill once opened. Serve with sliced cold meats.
Recipe courtesy of www.seasonalberries.co.uk
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