a ladle to spoon the chutney into the hot, sterilised jars, then tighten the lids as much as possible and leave to cool. Once cool, ensure the lids are as tight as they can be and label the jars. Allow to mature for a month before using.
I am a little bit late getting to my Degusta box this month, but I promise you it will be well worth the wait, especially when you try out these delicious Orchard FruitChutney and Walnut Scones I made using ingredients from the November box
My dry fruit I choose was half the amount of dry cranberries and the other half seedless raisins. I have got to be honest, I don’t think anyone would guess this is sugar and fat free so if you love fruit cake you will love this
It’s no secret I’m a fan of cake, and I love making a Christmas Fruit Cake. I usually actually make two loaf sized Christmas fruit cakes as G doesn’t like the marzipan or icing – so one stays plain and the other gets decorated
Before I baked cakes for a living I really wasn’t a fruit cake fan at all. I now love fruit cake. But I still pull it out of its safe little spot in the back of my favourite recipe book every year…I always use this recipe for my fruit wedding cakes too