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Festive recipes: Christmas Cranberry Stout Pickle

Tasty treat for festive season

1Kg cooking apples, peeled and cored
500g unripe tomatoes
1Kg onions
500g carrots, peeled
2 courgettes
500g swede, peeled
2 leeks
600g raw cane molasses
1Kg granulated unrefined cane sugar
200g peeled garlic and finely chopped
200g fresh ginger peeled and finely chopped
300g sultanas
200g dried cranberries
1 tsp salt
1 tsp ground black pepper
1 tsp ground allspice
1 tsp chilli powder
2 tsps mustard
1 tsp ground cinnamon
1 tsp ground cayenne
1650ml (3 pints) malt vinegar
1100ml (2 pints) stout
1. Cut the apples, tomatoes, onions, carrots, courgettes, swede and leeks into chunks, then coarsely chop in a food processor.
2. Add to a large stockpot with the molasses, sugar, garlic, ginger, sultanas, salt and spices and blend well.
3. Stir in the vinegar and the stout.
4. Place on stove and bring to the boil then simmer gently in an open pan, stirring occasionally, for about 3-4 hours until the desired consistency is reached.
5. Place into sterile pre-heated jars and store in a cool dark place for at least a week to mature.

"This recipe was submitted by John Murray from Handbridge who said: "I have been a lifelong lover of chutneys and pickles and thought I’d have a go at using stout instead of some of the vinegar. The result was delicious.
"I decided to make a Christmas version with cranberries and seasonal spices. It has gone down a treat with friends and family many of whom suggest it should be marketed!
"The molasses and unrefined cane sugar adds a deep richness to the flavour for a pickle that complements any cheese or meat.
"Try it and see what you think!"

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