God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The Christian life with the gifts and opportunities God gives us is a stewardship – a trust from God with precious responsibilities that call for faithfulness. But it is important to realize that faithfulness in the smaller responsibilities forms the basis for being entrusted with greater responsibilities. The Lord pointed to this basic principle in Luke 16:10, “The one who is faithful in a very little is also faithful in much; and the one who is dishonest in a very little is also dishonest in much.” How one handles the smaller responsibilities of life demonstrates character and the capacity for faithfulness in greater responsibilities. They serve as stepping stones for the privilege of serving in areas of greater responsibility.
Pineapple (Fresh) -OR- [1 small can – canned Pineapple]
1
1" long piece of fresh Ginger Root
1
sm
Hot Chili Pepper
1
md
Size Lemon
2
Whole Cloves [optional]
2
Allspice Berries -OR- [1/8 Tsp. Ground Allspice]
1
Stick Cinnamon -OR- [1/2 Tsp. Ground Cinnamon]
1/4
c
Currants -OR- [Raisins]
1/2
c
Dark Brown Sugar; or to taste
1/2
c
Raspberry Vinegar
1
pn
Salt
INSTRUCTIONS
(As printed in the New York Times, with alternate ingredients [ ] )
1. Rinse and pick over Cranberries, discarding stems or blemished berries.
Peel, core and finely chop the Pineapple. Peel and grate or mince the
Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon
with a vegetable peeler and extract the juice from the fruit. Tie the Lemon
zest and spices (if using whole spices) in a piece of cheesecloth, or just
add them to the pot.
2. Combine all ingredients in a saucepan. Because of the Cranberry's high
acidity, they should not be placed in an aluminum or cast iron pan. Bring
to a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until
the Cranberries begin to pop. Correct the seasonings, adding more sugar,
vinegar and lemon juice as needed; the Chutney should be a little sweet a
little sour and a little spicy. Refrigerate at least 2 hours, preferably
overnight. Remove the cheesecloth bundle.
Yield: 4 Cups, or 6 - 8 servings Prep Time: 15 Minutes Cooking Time: 10 -
15 Minutes, plus 2 Hours or more for chilling
>From the Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
Posted to CHILE-HEADS DIGEST V4 #208 by Michael Bowers
<bowers@elsie.ucdavis.edu> on Nov 20, 1997
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”
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