Paradise Chutney

In a wonderful and instructive old book, Beryl Wood’s Let’s Preserve It, which I picked up at a second-hand bookshop in Falmouth, I read about a marvellous-sounding jelly, made of apples, quinces and cranberries, and called, evocatively, paradise jelly. So I thought I’d use the idea, and the name, to make something more plausible in the modern kitchen.

Since chutneys are – I think – at their best about a month after being made, it makes this perfect for adding a necessary jol