Orange Chutney

Makes: 3.2kg (7lb)

1.8kg (4lb) Oranges
1.8lt (3 pints) Vinegar
900g (2lb) Cooking Apples
900g (2lb) Sugar
450g (1lb) Onions
450g (1lb) Sultanas
1 tbsp Salt
2 tsp Ground Ginger
1 tsp Cayenne Pepper

Peel, core and roughly chop the apples.
Peel and chop the onions.
Thinly peel the oranges, retaining the waxy rind, remove as mush of the white pith as possible, mince the orange fresh and rind, retaining the juice.
Place the onion and a little water into a heavy bottomed saucepan, bring to the boil and cook until tender.
Add the apples to the saucepan and cook for a further 15 minutes or until tender.
Add the orange pulp and juice, salt, ginger, cayenne and half of the vinegar.
Simmer for 1 hour or until the orange rind is tender.
Add the sugar and remaining vinegar, stirring until fully dissolved
Continue cooking until the mixture thickens, stirring occasionally.
Pot the chutney.
Leave for at least 4 weeks to allow the flavour to mature

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Orange Chutney

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