Apple pie chutney
Try this apple pie chutney with leftover sandwiches or alongside cold cuts. It's ideal for a Christmas buffet and will keep for up to three months
Clementine curd
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 x 324ml jars
Skip to ingredients
- 3 eggsplus 3 egg yolks, lightly beaten
- 1 tsp cornflour
- 80g caster sugar
- 150ml fresh clementine juice(from about 6 clementines), plus 2 tsp clementine zest
- 1 lemonjuiced
- 100g cold unsalted buttercubed
Nutrition: Per tbsp
- kcal45
- fat3g
- saturates2g
- carbs3g
- sugars3g
- fibre0g
- protein1g
- salt0.08g
Method
step 1
Strain all of the eggs through a sieve into a large heatproof bowl. Add the cornflour and caster sugar and whisk until smooth. Pour the clementine and lemon juice through the sieve into the bowl to catch any pips, then stir through the clementine zest and cubes of butter.
step 2
Set the bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water, and cook for 20-25 mins, stirring continuously until the curd has thickened, forms a glossy coating on the back of the spoon and leaves a trail when you drag your finger through it.
step 3
Pour the curd into two 324ml sterilised jars (see tip, below), seal and cool. Keep in the fridge and use within two weeks.
