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Full Online Book HomeLearning KitchenPreserving - Chutney - Cherry Chutney
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Preserving - Chutney -  Cherry Chutney Post by :jamesptyler Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3116

Click below to download : Preserving - Chutney - Cherry Chutney (Format : PDF)

Preserving - Chutney - Cherry Chutney

3 c. pitted cherries (about 1-1/2 lbs)
1 1/2 c. cider vinegar
1 c. chopped onions
1 c. sugar
3/4 c. golden raisins
3 T. minced candied ginger
1 T. mustard seeds
1 T. ground cinnamon
1/2 t. salt
1/4 t. ground allspice -- ground cloves, and ground nutmeg

Combine all ingredients in a large, heavy-bottomed saucepan. Bring to a boil, reduce heat and simmer, covered, one hour.

Uncover and simmer, stirring occasionally, until thickened, about 30 minutes more. Remove from heat and let cool; chill until needed.

Process this recipe for 15 minutes in a boiling water bath in half pint jars to can

Makes about 3 cups
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Preserving - Chutney -  Cranberry Apricot Chutney Preserving - Chutney - Cranberry Apricot Chutney

Preserving - Chutney -  Cranberry Apricot Chutney
1/4 cup dried apricots, chopped 12 ounces cranberries 1/2 cup raisins 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1 pinch ground cloves 1 cup water 3/4 cup white sugar 1/2 cup cider vinegar Combine the apricots, cranberries, raisins, cinnamon, ginger, allspice and cloves. Mix together and set aside. In a medium sauce pan combine the water and sugar. Bring to a boil, stirring constantly until sugar is dissolved. Add the dried fruit mixture and vinegar; bring to a boil. Lower temperature and simmer for 10 minutes. Remove from heat and allow to cool for 5 minutes.

Preserving - Chutney -  Cherry - Apple Chutney Preserving - Chutney - Cherry - Apple Chutney

Preserving - Chutney -  Cherry - Apple Chutney
4 cups (about 1 lb) fresh or frozen unsweetened pitted tart red cherries 3 cups (about 3 medium) coarsely chopped, peeled, tart cooking apples 2 cups sugar 1 cup raisins 1 cup chopped onion 1 cup chopped celery 1 cup vinegar 1/3 cup lemon juice 1/2 tsp salt 1/2 tsp ground allspice In 4 quart Dutch oven combine all ingredients. Measure depth of mixture with a clean wooden ruler at start and finish. Bring to boil, stirring often. Reduce heat. simmer, uncovered, 40 min or till mixture is reduce by about 1/3, stirring often. Ladle at once into hot, sterilized half