Mrs Frugal Posted October 19, 2006 Share Posted October 19, 2006 Especially for Martin . This is from Delia's Christmas book and I make it regularly as it's delicious. It's got lots of dried fruit in and if you use a mincer, it saves on the chopping!! Christmas Chutney Makes a 1 litre jar 12 oz (350 g) pitted ready-to-eat prunes 10 oz (275 g) pitted dates 10 oz (275 g) ready-to-eat dried apricots 1 lb (450 g) onions, peeled 1 pint (570 ml) cider vinegar 2 oz (50 g) sea salt 1 level dessertspoon grated fresh root ginger or 1 heaped teaspoon ground ginger 3 oz (75 g) allspice berries - I used a good pinch of powdered allspice 1 lb (450 g) demerara sugar You will also need a 1 litre jar and a small piece of muslin or gauze. The dried fruits and the onions need to be chopped very small, and this can be done in a food processor, or with an old-fashioned mincer, or else with a sharp knife and lots of patience! When they're all dealt with, put the vinegar in a large saucepan with the salt and the ginger, then tie the allspice berries up in a small piece of muslin, or gauze, very securely so they can't escape and add these to the pan. Bring everything up to the boil, then stir in the chopped dried fruits and onions together with the sugar. Leave it all to simmer very gently without a lid for about 1½ hours, or until the chutney has thickened. Stir it from time to time during the cooking period. When it's ready, you will be able to draw a spoon across the surface of the chutney and make a trail that doesn't immediately fill up with surplus vinegar. In the meantime, the jar should be washed thoroughly in warm soapy water, rinsed, dried and heated in a moderate oven for 5 minutes. Spoon the cooked chutney into the warmed jar, seal well with waxed discs and tight lids, and label as soon as it's cold. Keep this chutney for 1 month to mature before eating. This recipe is taken from Delia Smith’s Christmas. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 19, 2006 Share Posted October 19, 2006 Sounds lovely Kate Shame my lot don't eat chutney Quote Link to comment Share on other sites More sharing options...
Martin B Posted October 19, 2006 Share Posted October 19, 2006 Thanks very much Kate sounds lovely! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 19, 2006 Share Posted October 19, 2006 Tell you what, I might just make a load for the rellies for Christmas - I can divvy it up into smaller jars! Sorted! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted October 19, 2006 Author Share Posted October 19, 2006 I've never got spare litre jars - they're always full of alcohol steeped sloes or apples or raspberries or whatever!! I made it this year in old peanut butter jars and it made 5 full jars. Quote Link to comment Share on other sites More sharing options...
Martin B Posted October 19, 2006 Share Posted October 19, 2006 I think I'll do 2 or 3 smaller jars instead of one big and then give them as gifts! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 19, 2006 Share Posted October 19, 2006 I've been trawling this section for a homemade mincemeat recipe - have I missed it? Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted October 19, 2006 Author Share Posted October 19, 2006 Try this one from Delia on-line. It's the one I do every year and it keeps really well. Delia's Mincemeat Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 19, 2006 Share Posted October 19, 2006 Ta muchly Kate Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted October 19, 2006 Author Share Posted October 19, 2006 It's lovely - trust me ! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 19, 2006 Share Posted October 19, 2006 I can vouch for it too Quote Link to comment Share on other sites More sharing options...
