Orange Chutney Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
4 large: Oranges,
1 ounce: Salt,
Juice of 1 orange,
Fresh ground black pepper,
2 large: Cooking apples,
3/4 lbs: Soft brown sugar,
4 ounce: Stem ginger, in syrup
1/2: Teacup honey,
2 tbsp: Currants,
White wine, vinegar or cider
1: Fresh chilli, chopped
-to cover,
Directions:
Peel the oranges, remove the pith and pips, slice the flesh and
finely chop the peel. Core and chop the apples. Drain and chop the
ginger. Put the oranges, apples, orange juice, ginger, currants,
chilli, salt and pepper into a saucepan. Cover and simmer until the
oranges are tender. Add a bit more orange juice if it seems to be
drying out. Add the sugar, honey and vinegar to cover the fruit. Mix
well and boil *gently*, stirring occasionally until it thickens. It
will take about an hour. Put into clean, warm jars and cap with
plastic-lined lids.
Note: The authors say this is hot but not fiery and suggest serving
it with cold poultry or soft white cheese or with cream cheese on
brown bread.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 02-19-95
Source from luhu.jp
finely chop the peel. Core and chop the apples. Drain and chop the
ginger. Put the oranges, apples, orange juice, ginger, currants,
chilli, salt and pepper into a saucepan. Cover and simmer until the
oranges are tender. Add a bit more orange juice if it seems to be
drying out. Add the sugar, honey and vinegar to cover the fruit. Mix
well and boil *gently*, stirring occasionally until it thickens. It
will take about an hour. Put into clean, warm jars and cap with
plastic-lined lids.
Note: The authors say this is hot but not fiery and suggest serving
it with cold poultry or soft white cheese or with cream cheese on
brown bread.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 02-19-95
Source from luhu.jp