Apple and Ginger chutney By Cranks This warming Christmas accompaniment combines apple and ginger to give a kick. It is ideal for using up windfall apples or just for an apple glut! Tried and tested many times – that addition of ginger, garlic and pickling spice give a great flavour. Ingredients Makes about 2kg (8 jars) 750ml Cider vinegar 675g Raw brown sugar 15g Pickling spice 1 Kg Cooking apples 225g Onions 100g Root ginger 25g Garlic Cloves 25g Salt 100g Sultanas Method Heat the vinegar and sugar slowly in a large saucepan until the sugar dissolves. Meanwhile, tie the picking spice in a small piece of muslin. Core and chop the apples, skin and chop the onion, peel and grate/chop the ginger and peel and crush the garlic. Add all the ingredients to the pan, bring to the boil, reduce heat and simmer, stirring occasionally for around 2 hours, or until the mixture is thick and no ‘free’ liquid remains. Remove the pickling spice and put into hot sterilised jars and cover with vinegar proof paper. With kind permission from Cranks Tried this recipe out? Tell us what you think and share your pictures. We love hearing from you. You can email, tweet, Facebook or Instagram us.