Princess Diana found Sandringham tradition 'hard' says expert
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Christmas at Sandringham with the Royal Family is anything but a typical gift exchange. The Windsor’s are known for giving each other silly gifts or homemade products at Christmas. The Duchess of Cambridge appeared in a documentary made in honour of the Queen’s 90th birthday in 2016.
She said: “I can remember being at Sandringham, for the first time, at Christmas.
“And I was worried what to give the Queen as her Christmas present.
“I was thinking, ‘Gosh, what should I give her?'”
Kate admitted that the best gifts really are the ones from the heart.
“I thought back to what I would give my own grandparents,” said Kate.
“And I thought, ‘I’ll make her something,’ which could have gone horribly wrong. But I decided to make my granny’s recipe of chutney.”
The old Middleton family recipe is for marrow chutney, a fruity condiment that you can pair with cheese or bread.
Kate continued: “I was slightly worried about it, but I noticed the next day that it was on the table.
“I think such a simple gesture went such a long way for me and I’ve noticed since she’s done that on lots of occasions and I think it just shows her thoughtfulness, really, and her care in looking after everybody.”
The full recipe was printed in Pippa Middleton’s entertaining book, ‘Celebrate’, released in 2012.
Ingredients for eight jars
1.8 kg marrows, peeled, deseeded and chopped into small chunks
Four medium onions, peeled and chopped into small chunks
Three apples, peeled, cored and chopped into small chunks
225 grams sultanas or raisins
225 grams stoned dates, roughly chopped
600 millilitres malt vinegar
900 grams soft brown sugar
One teaspoon salt
Two tablespoons ground ginger
Two tablespoons mixed pickling spices, secured in a piece of muslin
Method
Put the chopped marrow, onions, and apples into a large preserving pan.
Add the rest of the ingredients and the bag of spices and stir together.
Next, place over a medium heat.
Bring to a simmer, then reduce the heat and simmer gently from one and a half to two hours, or until well blended and thick.
Take the pan off the heat, cool and remove the muslin, squeezing the liquid form from the bag.
Spoon it into sterilized jars with vinegar-proof lids, filling them to within one centimetre of the top.
Ensure the rims are clean, screw on the sterilized lids and store in a cool place for up to 12 months.
Once open, store in the fridge and use within one month.
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