Spiced apple chutney
- 100ml of apple juice
- 3 oranges, zested and juiced
- 3 cloves
- 1 cinnamon stick
- 200g of caster sugar
- 1/2 onion, finely diced
- 10 Granny Smith apples, peeled and diced
- 25ml of red wine vinegar
- 30g of butter, softened
- 40g of caster sugar
- 1/2 tsp cinnamon
- 160g of puff pastry
- 1 dash of milk
- Add the apple juice, orange zest, orange juice, cloves and cinnamon to a pan and bring to the boil.
- Once boiling, remove from the heat and allow to cool.
- Place a separate pan over a medium heat and add sugar. Continue to cook until you have light brown caramel.
- Add the onion and cook for 2 minutes longer, then add the apple and cook for a further 5 minutes.
- Add the red wine vinegar, stir through and reduce the heat.
- Remove from the heat and strain the infused juice into the pan with the apple. Simmer until thick and pulpy. Remove from the heat and divide into sterilised jars, store in the fridge.
- Preheat the oven to 175˚C.
- For the cinnamon twirls, use a wooden spoon to beat together the butter, sugar and cinnamon.
- On a lightly floured surface, roll out the puff pastry into a 10 x 20cm rectangle, 1/2cm thick.
- Spread the entire surface with the cinnamon butter and fold the sheet in half lengthways. Cut into 1/2cm wide strips and while holding both ends, use a twisting motion to form 10 twirls.
- Place the twirls on a baking tray lined with parchment paper, brush with milk and cook for 20-25 minutes until golden and crispy.
- Once cooked, remove and allow to cool. Serve immediately with the apple chutney or store in an airtight container for up to 3 days.