It's time to start thinking about recipes for Christmas, so today we bring you the perfect accompaniment for roasts, charcuterie boards, cheeses and a multitude of dishes.
Difficulty: low
Servings: 500g approximately
Time: 50 minutes
Ingredients:
1 tablespoon of grated fresh ginger
250g blueberries red
100g raspberries
100g currants
2 apples
4-5 cloves
2-3 star anise
1/2 teaspoon cardamom powder
Juice and zest an orange
1 cinnamon stick
250g sugar
250ml wine vinegar
Preparation:
- Put in a cheesecloth bag or special rack to cook the cinnamon, cloves and star anise.
- In In our Copper frying pan we place all the ingredients and heat little by little. bit.
- A Once it starts to boil, lower the heat and let the chutney cook over low heat. low, stirring occasionally with a wooden spoon. We will have it some Approximately 30 minutes.
- A Once it has reduced, we remove it from the heat and, while still hot, we put it in our jar. of previously sterilized glass.
You can do it with frozen berries, and change the mixture according to your tastes.
You can prepare it in advance, this chutney is much better after a few days of preparation.
Photographs and recipe by Raquel .
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