Stokes Apple & Cider Brandy Chutney 2kg

Apple & Cider Brandy Chutney

Stokes Apple and Cider Brandy Chutney 2kg is a rich, fruity chutney made for cheese boards, cold cuts and good crusty bread. It brings together chunky apple pieces, sweet onions and juicy sultanas with unrefined raw cane sugar, dark muscovado sugar and cider vinegar for a proper sweet and tangy finish. A splash of cider brandy rounds everything off with a gentle warmth that sits quietly in the background rather than taking over. The texture is thick and chutney like with visible fruit and a glossy sauce that clings well to whatever you serve it with.

In everyday life it is the sort of chutney you reach for when you want something that feels homemade without having to stand over a pan. Spoon it alongside mature Cheddar, pork pies, ham, sausages or a slice of leftover roast. Fold it into a toasted cheese sandwich, tuck it into a ploughmans style lunch, or simply add a spoon to the side of a salad for a bit more interest. The generous 2kg catering style tub is handy if you are stocking up for Christmas, buffet tables, picnics or big family gatherings and want a reliable apple chutney with a little extra character from the cider brandy.

Key Features:

• Made with 38% apple plus onions, sultanas and a blend of unrefined cane sugars.
• Balanced sweet and tangy flavour with a gentle lift from cider vinegar and cider brandy.
• Thick chutney style texture with visible fruit pieces that sit neatly on cheese boards and plates.
• Versatile accompaniment for cheese, pork, ham, sausages, sandwiches and cold buffet spreads.
• 2kg catering sized tub.

Recipe Inspiration:

• Cheddar and chutney toasties: Spread good bread with butter on the outside and a layer of Stokes Apple and Cider Brandy Chutney on the inside. Add plenty of grated mature Cheddar, close the sandwich and toast in a pan or sandwich press until the bread is crisp and the cheese is melting into the chutney.
• Sticky sausage tray bake: Toss chipolatas or chunky sausages with a few spoonfuls of chutney and a splash of water, then roast until the sausages are cooked and the sauce has reduced to a sticky glaze. Serve with mash or wedges and some greens for an easy midweek dinner.
• Apple chutney topped pork steaks: Pan fry pork steaks until almost cooked through, then move them to a small baking dish. Spoon chutney over each piece and finish in the oven for a few minutes so the edges start to caramelise. The fruit and gentle spice in the chutney work well with the savoury pork.
• Ploughmans style sharing board: Pile a wooden board with sliced bread, butter, wedges of cheese, pork pie, cold ham, pickled onions and crisp salad bits. Spoon Stokes Apple and Cider Brandy Chutney into a small bowl and place it in the centre so everyone can add as much as they like to their plate.

How does the cider brandy affect the flavour of this apple chutney?

The cider brandy adds a soft, rounded depth rather than a strong boozy taste. It sits behind the apple, onion and vinegar, giving a gentle warmth and a slightly fuller finish on the palate. This makes the chutney feel a bit more grown up and particularly well suited to cheese boards and autumn or winter dishes where you want something with a touch more richness.

What dishes does this chutney particularly suit across the year?

In colder months it works nicely with roasts, sausages, game and festive cheeseboards, where the mix of apple, dark sugar and spice feels very seasonal. In spring and summer it comes into its own with picnic food, pork pies, cold roast chicken, quiches and simple salads. A spoonful alongside grilled halloumi or a vegetable tart also works well when you want a little sweetness and tang on the side.

How can I use apple chutney in cooking rather than just serving it on the side?

You can stir a spoon of chutney into pan juices to make a quick sauce for pork or chicken, mix it with mayonnaise for a fruity sandwich spread, or fold a little into homemade burger mix for extra flavour and moisture. It also works stirred through cooked grains such as couscous or barley along with herbs and toasted nuts to make a warm salad that feels more substantial.

Ingredients:

Apple (38%), Unrefined Raw Cane Sugar, Onions, Cider Vinegar, Dark Muscovado Natural Unrefined Cane Sugar, Sultanas (3%), Sea Salt, Cornflour, Cider Brandy (1%), Garlic Puree, Spices, Red Chilli Puree, Ginger Puree.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.