Spiced apple chutney and cinnamon twirls
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Graham Campbell provides a lovely spiced apple chutney recipe, which has a hint of warmth from cloves and cinnamon. As a fruity chutney, this would work well with cheese or with pork, but it's also delicious served as a sweet treat with these easy cinnamon straws.
First published in 2015
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Ingredients
Metric
Imperial
Spiced apple chutney
- 100ml of apple juice
- 3 oranges, zested and juiced
- 3 cloves
- 1 cinnamon stick
- 200g of caster sugar
- 1/2 onion, finely diced
- 10 Granny Smith apples, peeled and diced
- 25ml of red wine vinegar
SAVE RECIPE
Method
1
Add the apple juice, orange zest, orange juice, cloves and cinnamon to a pan and bring to the boil
- 100ml of apple juice
- 3 oranges, zested and juiced
- 3 cloves
- 1 cinnamon stick
2
Once boiling, remove from the heat and allow to cool
3
Place a separate pan over a medium heat and add sugar. Continue to cook until you have light brown caramel
- 200g of caster sugar
4
Add the onion and cook for 2 minutes longer, then add the apple and cook for a further 5 minutes
- 1/2 onion, finely diced
- 10 Granny Smith apples, peeled and diced
5
Add the red wine vinegar, stir through and reduce the heat
- 25ml of red wine vinegar
6
Remove from the heat and strain the infused juice into the pan with the apple. Simmer until thick and pulpy. Remove from the heat and divide into sterilised jars, store in the fridge
7
Preheat the oven to 175˚C/gas mark 3.5
9
On a lightly floured surface, roll out the puff pastry into a 10 x 20cm rectangle, 1/2cm thick
- 160g of puff pastry
10
Spread the entire surface with the cinnamon butter and fold the sheet in half lengthways. Cut into 1/2cm wide strips and while holding both ends, use a twisting motion to form 10 twirls
11
Place the twirls on a baking tray lined with parchment paper, brush with milk and cook for 20-25 minutes until golden and crispy
- 1 dash of milk
12
Once cooked, remove and allow to cool. Serve immediately with the apple chutney or store in an airtight container for up to 3 days
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