| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Cranberries; fresh or frozen |
| 1 1/4 |
lb |
Onions; peeled and finely |
|
|
; chopped |
| 1 |
lb |
Tomatoes; peeled and sliced |
| 1 1/2 |
lb |
Cooking apples; cored and finely |
|
|
; chopped |
| 3 |
|
Cloves garlic; crushed |
| 1 |
pt |
Ready-spiced malt vinegar |
| 1 |
ts |
Ground ginger |
| 2 |
ts |
Salt |
| 1 1/2 |
lb |
Demerara sugar |
INSTRUCTIONS
1. Place the cranberries in a preserving pan or large saucepan with
the onions, tomatoes, apples, garlic and vinegar. Bring to the boil
and simmer for about 20 minutes or until the fruit is well broken
down.
2. Add the ginger, salt and sugar and stir continuously until
dissolved. Simmer uncovered for about 1 1/2 hours, stirring from time
to time to prevent sticking, until thick and syrupy
3. Pour into warmed jars and cover at once with waxed discs and a
vinegar-proof cover. Cool and label. Store in a cool dry place for 2-4
weeks before use.
Converted by MC_Buster.
NOTES : Cranberry chutney adds a delicious festive note to all kinds
of foods like nut roast and roasted vegetables.
Converted by MM_Buster v2.0l.
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