| Cocolate
Brazil Nut Fudge |
Cranberry, ginger and orange chutney
Ingredients
425 g (15 oz) sugar
250 ml (9 fl oz) sherry vinegar
225 ml (8 fl oz) white wine vinegar
500 g (1 lb 2 oz) fresh cranberries
1 star anise
1 cinnamon stick
1 tsp fresh ginger, grated
Juice and zest of 1 large orange
Heat sugar and vinegar in a large pan until sugar has dissolved. Add remaining ingredients and simmer for one hour, stirring only occasionally and gently to avoid breaking the berries. Remove from heat and stand for 30 minutes before pouring into sterilised jars. Seal and store for around four to six weeks before serving.
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