Prep
25 minsBake
N/AServes
2 x 400gDifficulty
Medium About
Sweet-sharp and spicy, serve this chutney with all manner of dishes, from hot, sticky sausages to cold meats and charcuterie.
Heat the oil in a large pan, add the onions and cook them over a low heat for 15 minutes or until softened but not coloured, stirring occasionally.
Add the garlic and ginger and cook for 5 minutes.
Next, add the vinegar, Tate & Lyle Light Soft Brown Sugar, salt and all the dried fruits to the pan. Wrap the star anise, cardamom and allspice in the muslin or cloth, tie into a loose bag with string and add to the pan. Stir, bring to a simmer and cook, uncovered, over a low heat for 50-60 minutes, stirring from time to time, but particularly towards the end of the cooking time when it’s more likely to stick. Stir in the port during the last 15 minutes
The chutney is ready when the liquid has reduced and only a small amount of sticky syrup surrounds the fruit, as it will thicken as it cools. To check, draw a wooden spoon through the chutney where you should briefly be able to see the bottom of the pan. Chunks of fruit should still be discernible.
Wash the jars in hot soapy water, rinse thoroughly, then dry them and their lids in a low oven for 10 minutes to sterilise them.
TOP TIP
You will also need a small piece of muslin or a clean cloth, some string and 2 x 400g (14oz) jars.
Discard the spice bag from the pan and fill the warm sterilised jars with the hot chutney. Seal immediately with a lid and leave to mature in a cool, dark place, ideally for up to one month, though it will easily last for a few months or more.
TOP TIP
This chutney is also an excellent store cupboard standby for pepping up soups, adding zip and zing to meaty stews, curries or tagines, or spread on puff pastry squares, topped with cheese and baked to make a speedy tart.
Ingredients – 16 items
1
Tate & Lyle Fairtrade Light Soft Brown Sugar
Sunflower oil
Red onion
(peeled & roughly chopped)
Garlic clove
(peeled & crushed)
Ginger
Finely chopped or stem ginger in syrup
Cider vinegar
Sea salt flakes
Prunes
Dried (quartered)
Dates
Pitted (roughly chopped)
Apricots
Dried (quartered)
Dried cranberries
Dried sour cherries
Star Anise
Cardamom pods
(lightly crushed)
Allspice berries
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Sorry, we couldn`t wait...
Mille-Feuille might be the prettiest dessert going, but just like a sunset, their beauty is gone before you know it!
(Especially if we`re around... absolutely delicious.)
Link in bio for the recipe.
Up close and personal with a custard slice...
We could just fancy being tucked in under that crispy puff pastry sheet!
When`s the last time you had one of these?
Recipe coming next week...
We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
A picture-perfect cake tower, this delicate and airy sponge is bursting with summer`s juiciest berries and scattered with crystallized rose petals...
In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
Wow @georgiahearn__ knows what people like... chocolate and pudding!
Made with @tateandlylesugars and @lylesgoldensyrup, this looks like a little bowl of happiness to us.
We know you`re already sweet enough, but a bit of Tate & Lyle Sweetener wouldn`t go amiss on #NationalTeaDay!
300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
It might sound odd... but anyone who`s had this slightly sour dairy knows it doesn`t taste like butter!
Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
You don`t have to be a baking extraordinaire to whip up these sweet, soft Biscoff Swirls, in fact, so long as you can turn an oven, they`re basically a doddle.
Though you don`t have to tell your friends and family that... recipe in bio!
🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
Blondies have more fun they say! And we can tell @danamatenko had fun making these...
An easy recipe, and a great way to use up all of those Mini Eggs (who are we kidding, we`ll just have to buy some more!)
Our Products
View all products
