Instant homemade fruit chutney
- 100g Demerara sugar
- 4 conference pears, peeled, cored and diced
- 4 cox apples peeled cored and diced
- 300g Fresh or frozen cranberries
- 1 teaspoon of coriander seeds crushed
- 1 cinnamon stick whole
- 100ml white wine vinegar
- 3x Star Anise
Add the sugar to the pan to caramelise.
Add the chopped fruit to the pan with the cinnamon stick, coriander seeds and cranberries.
Season with pepper and simmer for 10 mins.
Add to a sterilised kilner jar and keep for one month.