One gift that is definitely going to become a yearly tradition as I have now made it 2 years running is Nigella's Cranberry & Apple Chutney, it was very well received last year by relatives and I also loved it myself.
The recipe can be found earlier on in my blog you can see it here
I also made Nigella's Chilli Jam this year, and it was AMAZING!!
(Nigella Christmas Book)
Chilli Jam (Makes approx 1.5 litres)
- 150g long fresh red chillis, each deseeded and cut into about 4 pieces.
- 150g red pepper, cored deseeded and cut into rough chunks
- 1kg jam sugar
- 600ml cider vinegar
- 6x 250ml sealable jars with vinegar proof lid
Step 1: Sterilize your jars and leave to cool
Step 2: Put the cut up chilies into a food processor and
pulse until they are finely chopped. .
Add the chunks of red pepper and pulse again until you have a vibrantly
red-flecked processor bowl.
Step 3: Dissolve the sugar in the vinegar in a wide medium
sized pan over a low heat without stirring.
Step 4: Scrape the chilli pepper mixture out of the bowl and
add to the pan. Bring the pan to the boil then leave it at a rollicking boil
for 10 mins.
Step 5: Take the pan off the heat and allow it to cool. The
liquid will become more syrupy, then from syrup to viscous and from viscous to
jelly like as it cools.
Step 6: After about 40 mins or once the red flecks are more
or less evenly dispersed in the jelly (as the liquid firms up, the bits of
chilli and pepper start being suspended in it rather than floating on it),
ladle into your jars. If you want to
stir gently at this stage, it will do no harm. Then seal tightly.
MAKE AHEAD TIP
Make the jam up to 1 month before using or giving. Store in
a cool, dark place for up to 1 year.
Once opened store in the fridge and use within 1 month.
After a little make over my jars looked like this:
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