| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | English | Canning, Fruits, Harned 1994, Relishes, Vegetables | 1 | Batch |
INGREDIENTS
| 1 1/4 | lb | Parsnips |
| 1 | lb | Apples (3 md.) peeled, cored and sliced |
| 1/2 | lb | Onions (2 md., abt. 1 cup) peeled and chopped |
| 1/2 | lb | Ripe tomatoes (2 md.) peeled and finely chopped (about 1 cup) |
| 1/2 | ts | Dried cracked ginger or |
| 1 | 1" piece dried whole ginger | |
| 1 | ts | Mustard seed |
| 2 1/4 | c | Cider vinegar |
| 1 | c | Dark brown sugar; packed |
| 1 | c | Dried currants (4 oz.) lightly packed |
| 1/2 | c | Pitted dates (4 oz.) finely cut |
| 1/4 | c | Crystallized ginger; packed finely diced (abt. 2 oz.) |
| 1 | ts | Table salt |
| 1 | lg | Pinch cayenne |
INSTRUCTIONS
The author writes: "This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do." Cook unpeeled parsnips 30 to 40 minutes in boiling water, to cover, in a saucepan or skillet wide enough to permit them to lie flat. They should be soft enough to mash. When the parsnips can be pierced easily with a fork, drain and cover with cold water until cool enough to handle. Peel and mash. Simmer the apple slices with 1/2 cup water in a covered 1 1/2-quart saucepan for 12 to 15 minutes, or until soft enough to mash. Do not drain. Place the mashed parsnips and apples in a wide 4-quart saucepan. Add onions and tomatoes; tie ginger and mustard seed loosely in a double thickness of dampened cheesecloth or place in a metal tea ball and add to the pan, along with vinegar. Bring to boil over medium heat and simmer slowly 1 hour, stirring occasionally. Add remaining ingredients and simmer 1 hour more, or until thick. Stir occasionally to prevent sticking. The chutney will darken considerably. Remove from heat and spoon at once into hot, sterilized half-pint or pint jars; seal. Store at least 1 month before opening. Yield: About 7 cups. From _The Pleasures of Preserving and Pickling_ by Jeanne Lesem. New York: Random House, 1982. Pp. 146-147. ISBN 0-394-75311-4. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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