Is It Just Christmas Crackers at Made by Clare?

Is It Just Christmas Crackers at Made by Clare?

A question I have been asking myself recently is, am I just making crackers. I actually love MAKING stuff, and as I hit the grand old age of 47 this year - making, creating and now I am discovering growing, really help the chaos of my brain. I am getting acutely aware of when I am at my best - and like my children, it's when I am getting a good mix of 'life' and have the opportunity to produce something. 

Add in collecting eggs in the morning (still feels exciting when I find the eggs!), walking the dog and mucking out the goats. DOING!

Today, I'm exploring chutney's!

Red onion chutney to be precise. My mum is also a big maker, and we have some family recipes that are being dug out for me to have a go at and maybe, they'll make their way onto Made by Clare by the end of the year.

In case you fancy making too - here is the easy Red Onion Chutney / Marmalade I'm going to be getting stuck into this morning.

Ingredients

  • 3 tbsp olive oil
  • 1.5kg onions, thinly sliced
  • 300g dark muscovado sugar
  • 200ml red wine vinegar
  • 3 tbsp balsamic vinegar
  • 3 garlic cloves, crushed
  • 1 tbsp wholegrain mustard
  • ½ tsp paprika
  • ¼ tsp crushed chillies
  1. Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly. The onions should be softened but not browned, and reduced by about half.
  2. Stir in 3 tbsp of the sugar, increase the heat, and cook for 7-10 mins, stirring occasionally, until the onions are just starting to colour. Lower the heat, then add the remaining sugar, ½ tsp salt and all the other ingredients.
  3. Simmer, uncovered, so it bubbles gently on a medium-low heat for 30-40 mins, or until the chutney has reduced and thickened to a dark caramel colour, stirring occasionally to check it isn’t sticking to the bottom of the pan. To test if the chutney is ready, drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-cover the bottom of the pan.
  4. Spoon the hot chutney into cooled, sterilised jars*, then seal and label. The chutney will keep for up to 6-12 months.

I've also been reading about using my slow cooker to make chutney (SHUT UP!!!!) - I know!

Happy Saturday my Maker-Queens!

Cx

 

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