Sloe Berry Chutney

Ingredients

• 150 g sleedoornbes
• 300 ml water (weken)
• 1 middelgrote ui fijngesneden
• 2 el olijfolie
• 80 ml appelazijn
• 60 g rietsuiker
• 1/2 tl gemberpoeder
• 1/2 tl kaneel ceylon gemalen
• 1/4 tl kruidnagel bio
• zeezout

Cook Time

1. 1
   Soak the dried sloe berries for 2 hours in 300 ml cold water. Then drain and reserve the soaking water.
2. 2
   Heat the olive oil in a large saucepan over medium-high heat. Sauté the onion until translucent, about 5 minutes.
3. 3
   Add the soaked berries, 100 ml of the soaking water, the apple vinegar, cane sugar, ginger, cinnamon, cloves and salt.
4. 4
   Bring to a boil, reduce heat to low and simmer for 25 to 30 minutes without a lid, until the chutney thickens and the berries are soft. Stir regularly.
5. 5
   Taste and adjust the balance if needed with an extra splash of vinegar or a little sugar to taste.
6. 6
   Spoon the still hot chutney into sterilized jars and seal immediately. Allow to cool completely before storing.
7. 7
   Store unopened jars in a cool, dark place (up to 6 months). After opening, store in the refrigerator and use within 4 weeks.
8. 8
   Serve with ripe soft cheeses such as brie or camembert, with a cheese board with aged cheese, or alongside grilled game or duck breast.