gayle-mo
Well-known member
CRANBERRY CHUTNEY
Makes 4 pints.
1 pound cranberries
1/2 pound dried apricots
2 cups rum
1 cup brown sugar
1/2 cup chopped dates
1/2 cup sliced onion
1/2 cup preserved ginger, drained and minced
1/2 cup cider vinegar
1/2 cup corn syrup
2 tsp. salt
1 tsp. mustard seed
1/2 tsp. ground ginger
4 drops red pepper sauce
2 cloves garlic, minced
Combine all ingredients in a large kettle, cover and let stand for one hour. Bring to boil over medium heat, stirring. Simmer uncovered over low heat until thick, about 45 to 55 minutes.
Open-Kettle Method: In this process, the food is cooked in an open kettle or pot and then packed boiling hot into scalded and sterilized self-sealing jars and sealed immediately. Wash and sterilize jars in your dishwasher, or immerse in boiling water for five minutes. Add chutney to within a half inch from top of jar. Wipe top of jar free of all syrup, seeds, etc., to ensure a perfect seal. As soon as you have filled the jar and wiped it clean, close and seal it tightly. Set jars upright, two to three inches apart, on cooling racks away from drafts and allow to cool completely. When cool, give one final tightening turn, and invert to ensure that there is no leakage. Store in a cool, dry, well aired place.
A La Carte
Makes 4 pints.
1 pound cranberries
1/2 pound dried apricots
2 cups rum
1 cup brown sugar
1/2 cup chopped dates
1/2 cup sliced onion
1/2 cup preserved ginger, drained and minced
1/2 cup cider vinegar
1/2 cup corn syrup
2 tsp. salt
1 tsp. mustard seed
1/2 tsp. ground ginger
4 drops red pepper sauce
2 cloves garlic, minced
Combine all ingredients in a large kettle, cover and let stand for one hour. Bring to boil over medium heat, stirring. Simmer uncovered over low heat until thick, about 45 to 55 minutes.
Open-Kettle Method: In this process, the food is cooked in an open kettle or pot and then packed boiling hot into scalded and sterilized self-sealing jars and sealed immediately. Wash and sterilize jars in your dishwasher, or immerse in boiling water for five minutes. Add chutney to within a half inch from top of jar. Wipe top of jar free of all syrup, seeds, etc., to ensure a perfect seal. As soon as you have filled the jar and wiped it clean, close and seal it tightly. Set jars upright, two to three inches apart, on cooling racks away from drafts and allow to cool completely. When cool, give one final tightening turn, and invert to ensure that there is no leakage. Store in a cool, dry, well aired place.
A La Carte
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