Advent Calendar 10th and 11th December

I was helping at a children’s party yesterday – that’s my excuse and I’m sticking to it.

From the Telegraph. I always thought chutneys, pickles and preserved needed to be made a little more in advance, but maybe I am thinking of the pudding.

Festive pear and port chutney recipe 

Makes 2 large, or 4 small pots

Prep time: 20 mins

Cooking time: 55 mins

INGREDIENTS

• 25g butter
• 300g red onions (approx 2 medium), peeled and cut into rough wedges
• 100g caster sugar
• 30ml balsamic vinegar
• 150ml red wine
• 3 large ripe dessert pears, peeled, quartered and cut into 2cm chunks
• 100g raisins or sultanas
• 1 tsp ground cinnamon
• 1 tsp orange zest
• 45ml (3tbsp) port

METHOD

Put the butter in a medium saucepan, add the onions and fry over a medium heat for 10-15 minutes until softened and golden brown.

Add the caster sugar, balsamic vinegar, red wine and pears, raisins, cinnamon and orange zest. Bring to the boil, cover and simmer rapidly for 10 minutes.

Remove the lid and simmer gently for a further 30 minutes, or until reduced, syrupy and chutney-like in consistency. Stir in the port for the final 2 minutes of cooking, annd set aside to cool.  

If you are putting the chutney in jars, make sure you sterilise the jars first.

Heat oven to 140C/120C fan/gas mark 1. Wash the jars in hot, soapy water, then rinse well. Place the jars on a baking sheet and put them in the oven to dry completely. If using Kilner jars, boil the rubber seals, as dry heat damages them.

Spoon the chutney into the hot jars and pack down well to remove any air bubbles. It is important that the mix is still hot when filling the jars.

Close the lid tightly and allow to cool at room temperature. Label them, and they are ready to use. Chutney can also be kept at room temperature for up to 6 months in a cool dark place.