French Glacé Cherry chutney with Roquefort on French Glacé Cherry oatcakes

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May 7, 2015

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  • Prep: 4 hrs
  • Cook: 10 mins
  • 4 hrs

    10 mins

    4 hrs 10 mins

  • Serves: 2 pots x 450g



650g French purple glacé cherries

340g Bramley apples (peeled, cored and chopped)

500g red onions (peeled and thinly sliced)

2 star anise

8 cardamon pods } wrap these three ingredients in a piece of muslin

1 cinnamon stick

340ml red wine vinegar

270ml apple and cherry juice (Copella)

100g light brown sugar

15g sea salt

200g port (special reserve)


50g walnuts – coarsely chopped

125g oats

125g flour – self raising

2g coarsely ground black pepper

5g fine sea salt

75g butter – unsalted

50g French purple glacé cherries – whizzed with some of the oats

40g water



Bring all to a simmer, except the port.

Simmer gently for about 2.5 hours adding the port after 1.5 hours – stir often

Pressure cook all together (except port) on low pressure for 10 minutes

Allow pressure to drop naturally then add port

Bring back to pressure for another 5 minutes, allow pressure to drop naturally.

Check the consistency and cook a little more if necessary to thicken.


Mix all together

Roll out between 2 sheets silicon paper, 3 mm thick

Cut to size

Bake @ 180°C 5-10 minutes


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