Christmas Cranberry Stuffing

 – by Alice Talbot

Ingredients: serves 6-8

• 250g dried apricots

• 250g dried apple rings

• 100g breadcrumbs

• 1 onion (chopped)

• A 226g jar ART’s of Christmas Cranberry chutney 

• 125g pecans

• 1½ tsp table salt

• ½ tsp allspice

• 1 tsp ginger


– Pre-heat the oven to 220°C. 

– Combine everything in a bowl and make sure it is mixed well. 

– Place the mixture in a medium casserole dish covered with foil and place it in the pre-heated oven for 30-40 minutes.

– Remove from the oven and remove the foil. Return the dish for a further 5-10 minutes until the stuffing has browned and is cooked thoroughly. Serve on the day along-side your festive fair. 

TIP: Roll into individual balls and adjust the cooking time for a different presentation style.

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