Katherine Frelon’s Crimson Christmas Chutney

Back in early December I was one of the fortunate few who was invited to share in Katherine Frelon’s preview of her Christmas residency. Last week I blogged about the evening and all the fun I had making edible Christmas gifts using some of the awesome produce and ingredients available at Borough Market. To top the evening we all indulged in the ultimate cheeseboard which consisted of an aged gouda from Borough Cheese, a Lord London cheese from Alsop & Walker and a Truffle cows cheese from Bianca e Mora. However, it was the chutney made by Katherine that brought the flavour out of all of these cheeses and elevated a simple edible present to special status.
True to my word I have had a go myself at this chutney, not as a Christmas present but instead a present to myself! Once cooked you need to bottle this in sterilised jars and ideally leave it to mature for a few weeks which will be just in time for my after Christmas dinner cheese and biscuit platter.
Go on treat yourself and have a go – it is well worthwhile!

To make 1.5kg of chutney (you could half this if you don’t want to make so much but its so yummy you will!!)
  • 1.2kg cooking apples, peeled, cored and chopped
  • 2 red onions, peeled and finely chopped
  • 700g cranberries
  • 400g soft dates, stoned and chopped
  • 4 clementines, zest and juice 
  • 500g soft brown sugar
  • 2tsp ginger, peeled and grated
  • 30ml ruby red port or cherry brandy
  • 3 cloves
  • 7cm piece cassia bark
  • ½ tsp smoked paprika
  • ½ tsp chilli powder
  • 10g flaked sea salt
It should take you approximately 25 minutes to prepare all of the above ingredients. To cook you simply place everything in a large saucepan and bring to a simmer for 60 minutes. Top tip from Katherine was to add a drop more sugar after tasting if you found it too tart.
For those heading to Borough Market in the lead up to Christmas remember Katherine’s Christmas residency will be coming to an end this week. The final session runs in the Borough Market Hall from 12:30 to 2pm when she will be demonstrating how to make edible place names, jewelled cranberry sauce with ruby  port and the perfect gravy to name but a few.
Head down on Thursday December 15th to see how you can create a perfect Christmas Dinner in just 60 minutes – yes you heard right 60 minutes. From canapés through to your Christmas pudding Katherine will demonstrate the military precision required for this plan to work. Just think how much more of Christmas Day you will get to see!

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