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Post by Sylvia on Sept 26, 2009 13:19:58 GMT -6
This chutney is great with the cheese board and crackers, cold cuts, especially corned beef.
Rhubarb, Ginger and Raisin Chutney
Makes 6 jars
4 lb/1.8kg Rhubarb, chopped 1 lb/450 g seedless raisins 1 1/2 pts/850 ml white Malt vinegar, or cider vinegar 2 lb/900g Sugar 1/4"/5cm piece Ginger, grated juice of 2 Oranges good pinch of ground mace
Put the rhubarb and raisins in a preserving pan. Add 21fl oz/600ml of the vinegar. Bring to the boil, then cover and simmer for 10 minutes until soft and thoroughly cooked.
Put the sugar in a non-reactive saucepan and pour over the remaining vinegar. Place over gentle heat until the sugar has dissolved.
When the fruits are cooked, add the sugar and vinegar solution, chopped orange rind, orange juice and mace. Simmer, uncovered, for 30-50 minutes, until thickened to the desired consistency.
Spoon into clean warm jars.
Sylvia
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