Wednesday, 7 December 2011

Busy Month of December

These past couple of Tuesdays have been consumed with getting out and enjoying myself.
Last week we went to see Beady Eye at the Commodore Ballroom.
For those of you not familiar with the band, Beady Eye is Liam Gallaghar and the other Oasis members, minus Noel Gallaghar.

Last night we leaped into the holidays with the Artsclub production of White Christmas, at the Stanley on Granville Street.
It was a lovely evening and a great way to get into the Christmas spirit.

I've been watching loads of Christmas cooking specials - Gordon Ramsay, Jamie Oliver, and Nigella.
Today I'm preparing some apple and cranberrry chutney, as seen on Nigella Lawson's Christmas Kitchen, 2007, episode 4.


  • 4 to 5 cooking apples, peeled, quartered, cored and chopped small, about 4½ cups (1.125 L)
  • 11/2 cups (375 mL) dried cranberries
  • 1 onion, peeled and finely chopped
  • 1 cup (250 mL) cider vinegar
  • 1 cup (250 mL) super-fine sugar
  • 1 tsp (5 mL) ground ginger
  • 1 tsp (5 mL) ground turmeric
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) ground coriander
  • 2 tsp (10 mL) Maldon salt or 1 tsp (5 mL) table salt
  • 4 1 cup (250 mL) sealable jars, with vinegar-proof lids 
Simmered and ready to bottle
  1. Sterilize your jars following the manufacturer’s directions.
  2. Take a medium-sized (not too big) saucepan and chuck all the ingredients into it. Stir with a wooden spoon and then put the pan on the heat.
  3. Bring to the boil, then turn down the heat a little to let the pan cook, uncovered, on a fast simmer for about 45 minutes, or until the chutney has thickened slightly and the fruit is soft.
  4. Spoon into your warm, prepared jars and seal them.

    Make the chutney up to 2 months before using or giving (the longer it has to mature, the better). Store in a dark, cool place for up to 1 year. Once opened, store in the fridge and use within 1 month.
Beautiful...makes a wonderful gift as well

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