BinB News | BinB Events Town Sites | Ascot | Bracknell | Henley | Maidenhead | Marlow | Newbury | Slough | Reading | Windsor | Wokingham
Han-made Christmas Chutney Recipe |
|
If you don't want to waste you pumpkin extracts... although it might be too late for this year... then follow Hannah's Christmas Chutney Recipe...
Hannah’s Han-Made Halloween / Christmas Chutney Recipe Ingredients: 1lb pumpkin 1/2lb apple 1/2lb onion 1/4lb sultanas 3/4pints vinegar 1/4lb sugar 2tsb ground ginger 1tsp pepper corns 1tsp ground clove 1tsp cayenne 1tsp ground all spice Method: 1) Chop up all the ingredients to a small dice, think Branston! 2) Put all the ingredients except the sugar together in a large saucepan that has a good copper bottom, a smaller flimsy pan can mean the chutney burns easily 3) Bring to the simmer with the lid on and cook until soft and the mixture has slightly reduced, stir often to keep the chutney from sticking to the pan 4) Add the sugar and continue to simmer until it has thickened and browned. 5) Place into clean sterilized jars, label and put in a cool cupboard until Christmas. Serve with cold meats, cheese or use in stews or currys for flavouring *NB to sterilize the jars wash then in soapy water, remove the labels. Rinse with clean water and place in the oven. Set the temperature to 100 oC and when it has heated up leave the jars in there for 10 minutes then turn the oven off and allow to cool for 5 minutes before taking them out. Be careful, they can be hot. With the lids I wash them the same and then put in a bowl and cover with boiling water and leave to stand. So only use jars with metal lids. If you want to use Kilner jars or other rubber sealed jars then sterilize in the same way and stand the rubber seals in boiling water. Hannah is a keen organic farmer, well allotment owner, so if you'd like to talk growing your own then give her a nudge ... you can find her over at Business Leads UK, a regular contributor. |
