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Spiced Apricot & Orange Chutney
Ingredients
300g Dried Apricots (cut into 4) Soak covered in water overnight
1lb Bramley Apples (Peeled and chopped)
Zest of 2
Oranges
1 Red Chilli (finely chopped)
200g chopped Onion
1oz Root Ginger (Grated)
3 cloves of Garlic
1 tsp chopped Thyme & 2 Bayleafs
300g Brown Sugar
400ml Cider Vinegar
60g Butter
Method
Sweat together onion, ginger, thyme, garlic, bayleaf, and chilli until all translucent
Now add fruit, zest, sugar and vinegar and bring to boil
Simmer for 1 hour stirring occasionally
Leave to cool overnight
Store in sterilized jars
Storage
The recipe will keep refrigerated for a couple of months
Use
Just char grill some freshly baked bread and enjoy pate.
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