Recipe for the day

Apple and Sultana Chutney This is a real favourite of mine. I enjoy eating it with strong-flavoured Cheshire or Lancashire cheese and crackers. INGREDIENTS Makes approximately 7 x 500g jars 3.5kg apples 500g sultanas 3 cloves garlic, crushed 1 litre vinegar, malt or white 1.5kg sugar 1 rounded tsp ground ginger 2 rounded tsp ground cinnamon 2–3 tsp salt METHOD 1Peel, core and chop the apples and place them in the pan with the other ingredients. 2Stir over a low heat until the sugar dissolves. 3Raise the heat to simmering and cook for about 2 hours, stirring occasionally. 4When the mixture looks thick and smooth, ladle into the prepared jars. Seal immediately. Allow to mature for 4–6 weeks before eating.