Food: Feeling Saucy

Kitchen Garden's Plum and Cranberry Chutney Recipe
Despite commemorating some rather odd things (Super Bowl, Groundhog Day), Americans have something brilliant in Thanksgiving. Juicy, roast turkey certainly deserves its own holiday.
Co-opt the occasion for yourself and serve the bird with Kitchen Garden’s plum and cranberry chutney — and be thankful you’re British.
Plum and Cranberry ChutneyMakes about twelve jars
Ingredients2 kg plums
800 g diced onions
500 g diced cooking apple
300 g whole cranberries
200 g dried dates
600 ml cider vinegar
20 g chilli puree
700 g granulated sugar
2 g ground ginger
2 g ground cloves
20 g garlic puree
1 g ground star anise
5 g salt
1. Soak dates overnight. Drain and chop into small pieces.
2. Cook the plums in vinegar on low heat until soft (about 20 minutes). Push the soft plums through a colander and discard the stones.
3. Place the plums, dates and remaining ingredients into a saucepan and cook on low heat until thick (about 45 minutes) and all the liquid has been absorbed. Stir the mixture regularly.
4. Place in jam jars immediately. Secure lids tightly and you won’t have to store the chutney in the fridge.
In a jam? Don’t worry, order this and more condiments, preserves and dressings online at kitchengardenpreserves.co.uk.