Making Christmas present to give to people always seems such a good idea at the time, but I always underestimate how long it take to do these things.  Oh well my own fault really.

I’ve already posted the Chilli Jam and Beetroot Chutney, but there are a couple more I made as well to add to the mix.

Hot Plum Chutney

• 700g plums (halved & pitted)
• 500g red Onions (chopped)
• 250g cooking apples (peeled, cored & chopped)
• 350ml white wine or cider vinegar
• 1 tsp salt
• 100g sultanas
• 175g light muscovado sugar
• 1 red chilli  (see notes)
• 1/2tsp ground cinnamon
• 1/2tsp all spice
• 4 cloves

Directions:

1. Prepare all the ingredients and add to a large pan.
2. Heat slowly until the sugar has dissolved then bring to a fast simmer
3. Turn the heat down and gently simmer for about 40 minutes until the chutney has become thick
4. While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

This chutney seems to have turned out alright.  I used a mixture of white wine and cider vinegar (rather than the malt vinegar suggested) because I think there is a better flavour.  However I’m not sure about the “Hot” in the “Hot Plum Chutney”, I think it could have used a second, or a third chilli.  But I’ll wait until I open a jar as chilli tends to increase in a chutney when left to mature a bit.  Its supposed to make 4 x 500g jars worth.

Okay so that one was one I’m planning to do again as the ingredients are easy to get.  Next time I might add more chilli, or some grated ginger its a recipe that I think I’ll end up playing around with.

However I can’t resist a food bargain and recently a kilo of diced red peppers were being given away at the local supermarket and I couldn’t resist.  I did think about turning it into a red pepper and tomato soup, but a relish/chutney sounded ideal so  after a bit of searching the Red Pepper Relish caught my eye (and I have borrowed the image as I’m writing this after making it and forgot to take photos doh!).

Red Pepper Relish

• 100ml olive oil
• 600g white onions
• 2kg red peppers
• 1kg tomatoes
• 2 clove garlic
• 50g fresh ginger
• 200g currants
• 2 teaspoons (7g) ground pimento (allspice)
• 500ml white wine vinegar
• 400g caster sugar
• 2 birds-eye chillies

Directions:

1. Heat the oil in a large pan. Cut the peppers in half, take out the seeds, cut in quarters and then eights, and then slice across the pepper.
2. Add the finely sliced onions and sliced peppers and simmer with the lid on for 15 minutes.
3. Then add the tomatoes, (which have been peeled, deseeded, and diced), garlic (sliced), chilli (seeded and sliced), ground pimento, grated ginger and currants.
4. When hot, add the sugar and vinegar. Bring to the boil, then simmer gently and reduce for approximately 1 ¼ hours, or until the desired consistency. Check seasoning, and then bottle while hot in clean jars.
5. This recipe makes approximately six 300 ml. jars.

I didn’t use all the oil suggested and I didn’t use birds-eye chillies, but chilli flakes (which are very hot) – and that might also have been a mistake, my own fault for playing around with a recipe.  I have apologise to the original writers of the recipe as it does sound really delicious, I just think my version didn’t quite get there this time round, which is my own fault.

As this cooked I wasn’t happy with the over-all flavour and consistency I was achieving and so late on I added a bit of turmeric to enhance the colour and a teaspoon of sweet smoked paprika which added a lovely smokey background note that I hope comes through.

I’m definitely going to have another go as I think this recipe deserves it.

….okay I don’t mean the cheesy Cliff Richard song, but some things just conjure up an image in your head.  Mistletoe and Wine just conjures up images of snow and holly and robins and winter, a proper Christmas really (and not Cliff in case your wondering) but no matter how good the images are, its the smells of Christmas I love even more, and right now the house is filled with them.

Continuing with my Christmas gifts I am making an absolute favourite of mine Spiced Beetroot and Orange Chutney.  A few years back I had too much beetroot in the garden and a quick search found me this recipe from the BBC GoodFood web site.  With some creamy brie its divine, actually with any cheese its superb, hey just on the biscuit itself will do.  Mind you its a perfect partner to a slow cooked gammon, and who need cranberry sauce with turkey?  It even stands up well with some pan fried venison.  Trust me its a winner.

Spiced Beetroot & Orange Chutney

• 1½kg raw beetroot, trimmed, peeled and diced (wear gloves!)
• 3 onions, chopped
• 3 eating apples, peeled and grated
• zest and juice 3 oranges
• 2 tbsp white or yellow mustard seeds
• 1 tbsp coriander seeds
• 1 tbsp ground cloves
• 1 tbsp ground cinnamon
• 700ml red wine vinegar
• 700g golden granulated sugar

Directions:

1. In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
2. While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

This year I’ve doubled the amounts, its still cooking but will let you know how it goes :-).  Right now the house smells amazing, its the earthy sweetness of beetroot mixed with those mulled wine flavours.  I really love cooking this, although an hour of peeling and chopping beetroot wasn’t the best part.  Now all I have to do is sit and enjoy the aromas, and in a month some ripe brie, a glass of port and a spoonful of chutney.  Its well worth the effort, and well worth the wait.