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Full Online Book HomeLearning KitchenPreserving - Molly's Cranberry Chutney
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Preserving - Molly's Cranberry Chutney Post by :Dragonfire Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3080

Click below to download : Preserving - Molly's Cranberry Chutney (Format : PDF)

Preserving - Molly's Cranberry Chutney

1/2 cup cider vinegar
2-1/4 cup firmly packed light brown sugar
3/4 tsp. curry powder
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. cinnamon
1 apple, peeled and chopped coarse
2 lemons, rind grated, pits discarded, fruit cut into sections
2 navel oranges, rind grated, pits discarded, fruit cut into sections
6 cup cranberries, picked over, divided
1/2 cup golden raisins
1/2 cup dried apricots
1/2 cup walnuts

Combine the vinegar, brown sugar, curry powder, ground ginger, ground cloves, allspice and cinnamon and boil to dissolve sugar.Add lemon, orange and apple ingredients and simmer gently for 10 minutes. Add 3 cups of cranberries, raisins and apricots and simmer 30 minutes, stir occasionally.

Add 2 cups of cranberries and simmer 10 minutes. Add final cup of cranberries and walnuts and simmer 15 minutes.

This will keep, chilled, about 2 weeks, or put up in sterilized jars and process for 10 minutes.

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Preserving - Preserving -

Preserving -
2 Pounds Peaches, slightly soft 1 Cup Cider Vinegar 1 Cup Dark Brown Sugar 2 Cloves Garlic, minced 1 Small Onion, finely chopped 2 Small Jalapeno Peppers, seeded and chopped 1 Teaspoon Mustard Seed 1 Tablespoon Fresh Ginger Root, minced 1/2 Cup Golden Raisins 1 Teaspoon Cinnamon 1 Teaspoon Ground Allspice 1/4 Teaspoon Salt Immerse peaches in a large saucepan of boiling water for about 30 seconds and then remove immediately and plunge into cold water. Peel, pit, and cut into coarse dice. Place all ingredients in a medium non-aluminum Dutch oven or heavy pot. Bring ingredients to a

Preserving - Chutney Mango Preserving - Chutney Mango

Preserving - Chutney Mango
* Exported from MasterCook * 8 cups Chopped mangoes or peaches 2 cups Apple cider vinegar 1 cup Raisins 1 small Onion, chopped finely 3 large Cloves garlic, finely minced or pressed 1/4 tsp. Ground ginger or 1 tsp grated fresh ginger 2 Whole dried hot red chiles, coarsely chopped optional 1/2 cup Firmly packed brown sugar In a 4 to 5-quart kettle, combine all ingredients. Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, until mangoes are tender (about 20 minutes). Continue simmering, uncovered, stirring occasionally, as mixture thickens, for about 15-20 more