So these goodies don't get lost in the middle of another thread, thot I'd repost them here - it's that time of year!!
This is from Lorraine - I've made this one and it's so good.
CRANBERRY-APPLE CHUTNEY - LORRAINE
Lorraine: "I made this one to give away as gifts last Christmas. Now, I always have some on hand. It goes well with chicken , turkey, duck, pork. I used it on the cheese and fruit platter last weekend."
2 tsp (10 ml) vegetable oil
1/2 cup (125 ml) finely chopped onion
1 Tbsp (15 ml) minced peeled ginger
2 garlic cloves, minced
2 1/2 cups (625 ml) cranberries about 10 oz (300g) bag
1 medium apple, peeled, cored and roughly chopped
3/4 cup (175 ml) brown sugar
1/2 cup (75 ml) apple cider
1/4 cup (50 ml) cider vinegar
1/2 tsp (2ml) salt
1/4 tsp (1 ml) ground ginger i use 1 Tbsp fresh grated
Pinch of hot red chili flakes
2 star anise
1 cinnamon stick
Heat oil in medium saucepan over medium heat. Add oinion, ginger, and garlic, cook for several minutes until softened slightly. Add remaining ingredients.
Cover, increase heat and bring to a boil. Then reduce heat and simmer uncovered, stirring occasionally for 25 - 35 minutes, or until chutney has thickened. Let cool.
Makes 2 cups.
I quadruple the batch, sterilize 250 ml jars, add hot chutney to hot jar, process in water bath 10 minutes.
---
this one is really a keeper!
This one is from Dollop -
Here is a recipe that we enjoy with chicken or pork:
Red Onion Jam Yields about 1-1/2 cups.
Make this a day ahead and refrigerate; warm it gently before serving.
7 T unsalted butter
2 medium-large red onions, halved and thinly sliced crosswise (about 6 cups)
1/2 cup dry white wine
6 T honey
3 T Balsamic vinegar
Sea salt and freshly ground black pepper
Melt the butter in a heavy-bottomed (3- or 4-quart) saucepan over medium heat.
Add the onions and cook, stirring occasionally, until they're very soft but not brown, 12 to 15 minutes.
Reduce the heat to medium low if they start to brown.
Add the wine and honey, reduce the heat to medium low and simmer, stirring occasionally, until the mixture is thick and jammy, another 20 to 30 minutes.
Remove from heat and stir in the vinegar; season with salt and pepper to taste
This one is from Esgunn -
Tomato Chutney - Medium Hot
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium tomato -- peeled and chopped
4 medium onion -- chopped
2 large green pepper -- chopped
6 medium Granny Smith apples -- peeled and chopped
2 cloves garlic -- minced
2 tablespoons ginger -- grated
3 large jalapeno -- seeded and chopped
3 cups brown sugar
3 cups cider vinegar
1 cup dried cherries
2 teaspoons salt
1 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon cinnamon
Place all of the ingredients in a large non-reactive stockpt and bringthe
mixture to a boil.
Reduce the heat to low and simmer, uncovered, strring occasionally for 20
minutes or until chutney is thick.
Spoon or ladle the chutney into clean, hot jars. Cap the jars and process
in a hot water bath for 10 minutes.
Description:
"Serve with grilled meats, on a sandwich or as an appetizer with cream
cheese or brie"
Yield:
"8 pints"
- - - - - - - - - - - - - - - - - - -
NOTES : Use a combinations of cherries and golden raisins
Use a combination of Walla Walla and regular yellow
onions.
let's see some more...
This is from Lorraine - I've made this one and it's so good.
CRANBERRY-APPLE CHUTNEY - LORRAINE
Lorraine: "I made this one to give away as gifts last Christmas. Now, I always have some on hand. It goes well with chicken , turkey, duck, pork. I used it on the cheese and fruit platter last weekend."
2 tsp (10 ml) vegetable oil
1/2 cup (125 ml) finely chopped onion
1 Tbsp (15 ml) minced peeled ginger
2 garlic cloves, minced
2 1/2 cups (625 ml) cranberries about 10 oz (300g) bag
1 medium apple, peeled, cored and roughly chopped
3/4 cup (175 ml) brown sugar
1/2 cup (75 ml) apple cider
1/4 cup (50 ml) cider vinegar
1/2 tsp (2ml) salt
1/4 tsp (1 ml) ground ginger i use 1 Tbsp fresh grated
Pinch of hot red chili flakes
2 star anise
1 cinnamon stick
Heat oil in medium saucepan over medium heat. Add oinion, ginger, and garlic, cook for several minutes until softened slightly. Add remaining ingredients.
Cover, increase heat and bring to a boil. Then reduce heat and simmer uncovered, stirring occasionally for 25 - 35 minutes, or until chutney has thickened. Let cool.
Makes 2 cups.
I quadruple the batch, sterilize 250 ml jars, add hot chutney to hot jar, process in water bath 10 minutes.
---
this one is really a keeper!
This one is from Dollop -
Here is a recipe that we enjoy with chicken or pork:
Red Onion Jam Yields about 1-1/2 cups.
Make this a day ahead and refrigerate; warm it gently before serving.
7 T unsalted butter
2 medium-large red onions, halved and thinly sliced crosswise (about 6 cups)
1/2 cup dry white wine
6 T honey
3 T Balsamic vinegar
Sea salt and freshly ground black pepper
Melt the butter in a heavy-bottomed (3- or 4-quart) saucepan over medium heat.
Add the onions and cook, stirring occasionally, until they're very soft but not brown, 12 to 15 minutes.
Reduce the heat to medium low if they start to brown.
Add the wine and honey, reduce the heat to medium low and simmer, stirring occasionally, until the mixture is thick and jammy, another 20 to 30 minutes.
Remove from heat and stir in the vinegar; season with salt and pepper to taste
This one is from Esgunn -
Tomato Chutney - Medium Hot
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium tomato -- peeled and chopped
4 medium onion -- chopped
2 large green pepper -- chopped
6 medium Granny Smith apples -- peeled and chopped
2 cloves garlic -- minced
2 tablespoons ginger -- grated
3 large jalapeno -- seeded and chopped
3 cups brown sugar
3 cups cider vinegar
1 cup dried cherries
2 teaspoons salt
1 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon cinnamon
Place all of the ingredients in a large non-reactive stockpt and bringthe
mixture to a boil.
Reduce the heat to low and simmer, uncovered, strring occasionally for 20
minutes or until chutney is thick.
Spoon or ladle the chutney into clean, hot jars. Cap the jars and process
in a hot water bath for 10 minutes.
Description:
"Serve with grilled meats, on a sandwich or as an appetizer with cream
cheese or brie"
Yield:
"8 pints"
- - - - - - - - - - - - - - - - - - -
NOTES : Use a combinations of cherries and golden raisins
Use a combination of Walla Walla and regular yellow
onions.
let's see some more...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com