Name: Apple Ginger Mixed Chutney
Ingredients: 3 c Cider vinegar; 4 c Packed brown sugar; 10 c Tart apples -- diced; 4 Lemons -- chopped, with; Peel; 2 Onions -- chopped; 5 Garlic cloves -- chopped; 1/2 c Ginger -- minced; 1 1/2 c Seedless raisins; 1 ts Cayenne pepper

Brothers and sisters, the coming of Christ is near. The ultimate epiphany is just around the corner. If we think otherwise, we tragically impoverish our souls. Most Christians think little of Christ’s return, or if they do think about the day they will see Christ, they associate it with the day of their death. This is a proper hope, but death is not a pleasant thing, and thus the expectation of seeing Christ is mixed with a certain fear of the dark veil. But it is not so with His Second Coming. It is all joy! And that singular joy is meant to be a boon to our souls.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables, Grains		Fruits, Vegetables	1	Servings

INGREDIENTS

3	c	Cider vinegar
4	c	Packed brown sugar
10	c	Tart apples — diced
4		Lemons — chopped, with
		Peel
2		Onions — chopped
5		Garlic cloves — chopped
1/2	c	Ginger — minced
1 1/2	c	Seedless raisins
1	ts	Cayenne pepper

INSTRUCTIONS

* You will need 6 one-pint jars and about 4 to 5 pounds of tart apples for
this recipe. Prepare all ingredients before beginning.
Peel, core and dice apples. Chop and remove seeds from lemons, but do not
peel. Peel and chop onions. Peel and roughly chop garlic; do not mince.
Peel and finely chop ginger root. Bring cider vinegar to a boil over low
heat, using a large saucepan. Add apples and cook until the mixture returns
to a simmer. Add remaining ingredients and cook gently for 20 minutes,
stirring often. Spoon chutney into glass jars which have been washed in hot
soapy water and rinsed with boiling water. Seal tightly. Cool and store in
refrigerator.
Yield: 6 pints.
Recipe By     : Jo Anne Merrill
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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