Graham Campbell's spiced apple chutney with cinnamon twirls

Graham Campbell's spiced apple chutney with cinnamon twirls recipe

2 ratings

The spices in this apple chutney create a warming flavour that is perfect for the cold winter months. One way to get your kids involved is to have them decorate glass jars with paint or glitter, and give this as a gift to your friends or family. See method

  • Serves 10
  • 20 mins to prepare and 1 hr to cook
  • 241 calories / serving

Ingredients

    For the mulled apple chutney

    • 1/2 onion, finely chopped
    • 10 Granny Smith apples, peeled and chopped
    • 200g (7oz) caster sugar
    • 1 cinnamon stick
    • 3 cloves
    • 100ml (3 1/2fl oz) apple juice
    • 3 oranges, juiced and zested
    • 25ml (1fl oz) red wine vinegar

    For the cinnamon twirls

    • 30g (1 1/4oz) butter, softened
    • 40g (1 1/2oz) caster sugar
    • 1/2 tsp ground cinnamon
    • 1 dash milk
    • 160g (5 1/4oz) puff pastry

Each serving contains

  • Energy

    1020kj
    241kcal
    12%
  • Fat

    7g 9%
  • Saturates

    3g 17%
  • Sugars

    40g 44%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 47.1g Protein 1.6g Fibre 4.1g

Method

  1. In a pan, bring the apple juice, orange zest, orange juice, cloves and cinnamon to the boil.
  2. Take the pan off the heat and leave to cool.
  3. In a separate pan, add the caster sugar and place over a medium heat. Continue to cook until you have light brown caramel.
  4. Add the onion to the caramel and cook for a further 2 minutes. Then add the apple and cook for 5 more minutes.
  5. Add the red wine vinegar and stir through. Then turn down the heat.
  6. Strain the infused juice and stir it into the apple mix. Simmer the mix until it is thick and pulpy. Take it off the heat and pour into sterilised jars. Store in the fridge.
  7. Preheat the oven to Gas Mark 3.5, 175˚C, fan 155˚C.
  8. Begin the cinnamon twists, by using a wooden spoon to beat the butter, caster sugar and cinnamon together.
  9. Lightly flour your work surface and roll out the puff pastry into a rectangle of 10 x 20cm and a thickness of 1/2cm.
  10. Over the entire surface of the pastry, spread the cinnamon butter and fold in half lengthways. Cut the pastry into 1/2cm strips. Hold each strip between 2 hands and use a twisting motion to make 10 spiral twists.
  11. Line a baking tray with nonstick baking paper and place the cinnamon twists on the tray. Brush the twirls with milk and then cook for 20-25 minutes until the twists are golden and crispy.
  12. Remove from the oven and leave to cool. Eat immediately or store in an airtight container for 3 days.

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