Chutney & Preserves

Subject: Chutney & Preserves Mon Nov 10, 2008 10:50 pm

Apple Chutney

1-1/2 lbs tart apples

1/2 lbs dried apricots and peaches

1 cup raisins

4 cloves garlic, minced

1 tsp ground ginger or

2 tsp ground cinnamon

2 cups brown sugar

2 tsp salt

1 tsp cayenne pepper

2 cups white wine vinegar

Peel and slice apples

Quickly rinse dried fruit

Cut into smaller pieces

Place all the ingredients for chutney in a heavy saucepan or Dutch oven

Bring to a boil

Cook, stirring constantly, for about 30 minutes or until thick

Like jam

Chutney has a tendency to stick to the bottom of the pan so be sure to stir forcefully

Let chutney cool slightly

Ladle into clean glass jars with tight fitting lids

Seal and keep in refrigerator or other cool place

Subject: Re: Chutney & Preserves Mon Nov 10, 2008 10:50 pm

Cranberry Chutney

1 (1-lb 14 oz) can fruit cocktail

1/2 cup orange juice

1/2 cup sugar

1/4 cup light brown sugar

1/4 cup cider vinegar

1/2 tsp ground cloves

1/4 tsp red pepper

1/2 tsp salt

2 cups cranberries

1 cup chopped, unpeeled apples

1 tbsp, finely chopped candied ginger

1 small clove garlic, minced

3/4 cup seedless raisins

Drain fruit cocktail

Measure 1-1/4 cup syrup reserve fruit

Combine syrup, orange juice, sugar, brown sugar, vinegar, cloves, red pepper and salt in a heavy 3 quart saucepan

Bring to a full boil, stirring often

Add cranberries and remaining ingredients

Cook until berries pop, about 5 minutes

Stir in fruit cocktail

Simmer, stirring often, until mixture thickens slightly, about 15 minutes

Pour into hot, sterilized jars

Seal immediately or store in refrigerator

Chutney will thicken as it cools

Makes about 2-1/2 pints

Subject: Re: Chutney & Preserves Mon Nov 10, 2008 10:50 pm

Tomato Chutney

1-1/4 lbs tomatoes

1 yellow onion

4 cloves garlic, minced

1/2 cup raisins

1/2 tsp salt

Dash cayenne pepper

1/2 cup brown sugar

1/2 cup white wine vinegar

Rinse tomatoes

Dip in hot water and quickly peel

Chop coarsely

Place all the ingredients in a heavy saucepan

Bring to a boil

Cook

Stirring constantly, until chutney is thick

Let chutney cool slightly

Ladle into clean glass jars with tight fitting lidsSeal and keep in refrigerator or other cool place

Subject: Re: Chutney & Preserves Mon Nov 10, 2008 10:50 pm

Pumpkin Preserves

5 pounds pumpkin

4 pounds sugar

3 lemons, sliced thin

1 orange, sliced thin

Peel and cut raw pumpkin into slices 1/4 inch thick and about 1 inch long

Place in large crock or kettle and add sugar

Let stand overnight

Drain pumpkin from liquid

Boil liquid to the spin-a-thread stage

Add sliced pumpkin, lemons, orange, and a few grains of salt.

Cook until thick and clear

Pour into hot sterilized jars and seal