Sheila Dillon looks at some of the ingenious ways we have developed of preserving food through the ages, and enjoys some autumn foraging for fruits and berries with Jill Mason of the School of Artisan Food in Nottinghamshire.Elderberry and Apple ChutneyIngredients:425g Elderberries 425g Bramley Apples (peeled and cored)1 Large onion (chopped)50g sultanas 150g soft light brown sugar150ml red wine vinegar½ tablespoon cayenne pepper½ tablespoon mixed spiceMethod
In a large pan place the elderberries, apples, onion, sultanas, spices and half the vinegar and bring to the boil.
Reduce the heat and simmer until the fruit is softAdd the remaing vinegar and sugar whilst still simmering and stir until the sugar has dissolved.
Continue to simmer until the chutney has thickened.
Ladle the chutney into sterilised jars and seal. Store for three months before eating.