Squash and Ginger Chutney

• 1kg squash, peeled, deseeded and cubed
• 1 onion, peeled and finely chopped
• 100g raisins
• 100g dried cranberries
• 375g light muscovado sugar
• 75g fresh root ginger, peeled and grated
• 2 cinnamon sticks
• 1/2 tspn ground cloves
• 2 tbspns freshly ground coriander seeds
• 500ml white wine vinegar
• 1 tspn salt
• 1/4 tspn saffron strands (optional)

• Preserving pan
• Jam Spoon
• Jam Funnel
• Glass Jars
• Jar Lids
• Jar Labels

Place all the ingredients into a preserving pan and heat slowly until all the sugar has dissolved. Bring to the boil then reduce the heat and cook, covered, so the squash beings to soften. When soft, uncover and simmer slowly for around 40 minutes, until the chutney takes on a thick and pulpy consistency. Ensure frequent stirring so it does not stick to the base of the pan.

Whilst the chutney is cooking, sterilise the jars so they are ready to pot up with. When the chutney is ready, fill up the jars using a jam funnel and seal the jars.

This chutney would look lovely decorated with our seasonal Autumn labels.