Nothing works up an appetite more than a brisk walk in the cool autumn evening. We are very lucky in Lincolnshire to get the massive sunsets across the flat lands of the fens. However, just lately I have been heading out with more than our stunning skies on my mind, blackberries!
We have lots of brambles along the River Glen and enough blackberries for the whole village. Once you have had a couple of crumbles though, you are ready for something a little more adventurous! I have adapted a simple recipe I found a long time ago and the results are amazing, especially when served with a crumbly mature cheddar! Why not have a go and wow your guests with a taste sensation!
Spicy Blackberry Chutney
- 500g of blackberries
- 150g of caster sugar
- 140g red onions, thinly sliced
- 1 tbsp of cinnamon
- 2 tbsp of smooth French mustard
- 150ml white wine vinegar
Leaving the vinegar until the end, stir all the ingredients in a large saucepan on a medium heat until the blackberries burst. Season with salt and pepper, to taste. Add the vinegar and allow the mixture to simmer uncovered for 15 minutes. Cool and transfer to a sterilised jar then seal and label immediately.
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