Holiday Chutney Food

CHRISTMAS CHUTNEY

Steps:

• Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.
• Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.

CHRISTMAS CHUTNEY RECIPE

Steps:

• Place the apples, pears, onion, sultanas, cranberries and stem ginger in a large pan. Stir in the orange zest and juice, salt, cloves, cinnamon and vinegar and bring to the boil. Reduce the heat and simmer for 10-15 mins until the apples and pears are tender, stirring occasionally.
• Add the sugar and stir until dissolved. Boil the chutney for 20-30 mins, stirring occasionally, until the mixture is thick and pulpy and most of the liquid has evaporated. Remove the cinnamon stick.
• Spoon the hot Christmas chutney into clean, warm and dry jars and seal with airtight vinegar-proof covers. Label and store in a cool dry dark place for at least 2 weeks before eating to allow the flavour to develop and mellow.

HOLIDAY CRANBERRY CHUTNEY

Steps:

• In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
• Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
• Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.

HOLIDAY CRANBERRY CHUTNEY!

Steps:

• In a medium saucepan, combine the water and sugar.
• Bring mixture to a boil over medium heat.
• Add the apples, cranberries, cider vinegar, raisins, and spices.
• Bring to a boil, then simmer gently for 10 minutes, stirring often.
• Pour mixture into a mixing bowl.
• Place plastic wrap directly on the surface of the sauce.
• Cool to room temperature and serve or cover and refrigerate.
• Bring chutney to room temperature before serving.

HOMEMADE CRANBERRY CHUTNEY

Steps:

• Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat; bring to a boil.
• Reduce heat to a simmer, and cook until apples are tender and most of the liquid has been absorbed, 30 to 40 minutes.
• Stir in cranberries; cook until they begin to pop, 10 to 15 minutes. Remove pan from heat.
• Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, up to 4 weeks.

HOLIDAY CRANBERRY CHUTNEY

Steps:

• In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely. , Store in the refrigerator. Serve over cream cheese with crackers or as a condiment with pork, ham or chicken.