Christmas Chutney

Christmas Chutney

Postby Davred » Fri Dec 03, 2010 7:24 pm

Christmas Chutney

10 oz dried apricots
12 oz pitted prunes
10 oz pitted dates
1 lb onions, peeled
1 pint cider vinegar or 1 pint white wine vinegar
2 tsp sea salt
1 level dessertspoon grated fresh root ginger or 1 heaped teaspoon ground ginger
3 oz allspice berries
1 lb demerara sugar

The dried fruits and the onions need to be chopped very small, and this can be done in a food processor, or with an old-fashioned mincer, or else with a sharp knife and lots of patience!

When they’re all dealt with, put the vinegar in a large saucepan with the salt and the ginger, then tie the allspice berries up in a small piece of muslin, or gauze, very securely so they can’t escape and add these to the pan. Bring everything up to the boil, then stir in the chopped dried fruits and onions together with the sugar.

Leave it all to simmer very gently without a lid for about 1½ hours, or until the chutney has thickened. Stir it from time to time during the cooking period. When it’s ready, you will be able to draw a spoon across the surface of the chutney and make a trail that doesn’t immediately fill up with surplus vinegar.

In the meantime, the jars should be washed thoroughly in warm soapywater, rinsed, dried and heated in a moderate oven for 5 minutes. Spoon the cooked chutney into the warmed jar, seal well with waxed discs and tight lids, and label as soon as it’s cold.
Keep this chutney for 1 month to mature before eating”
Davred
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Location: London

Postby Davred » Fri Dec 03, 2010 7:42 pm

Cranberry Sauce Recipe

1 lb cranberries
¼ pint white wine vinegar
1 tsp ground allspice
½ tsp ground cloves
½ tsp ground cinnamon
1 lb Demerara sugar

Wash the cranberries and put in a pan with the vinegar and spices.
Bring to the boil and then reduce the heat to a simmer and cook gently until the fruit is soft and mushy.
Add the sugar and stir until it has dissolved.
Bring back to the boil and boil hard for 5 minutes.
Sieve and put into a clean pan.
Return to the boil and boil for around 60 seconds and then pour into hot, sterilized jars or bottles and seal.
Label when cool.
Davred
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Joined: Tue Sep 02, 2008 4:46 pm
Location: London

Postby quietwatersfarm » Fri Dec 03, 2010 8:49 pm

Davred, You will be remembered in history along with Mrs Beeton :D
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quietwatersfarm
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