old rocker

Some years ago (around 1995 I think) I got a leaflet with a bottle of
Sarson's vinegar that gave various chutney recipes. One of those was a
recipe for Christmas Chutney, but it was a different one to that published


I've checked Henry Sarson's book "Home Pickling" in the 1943, 1947, and
1949 editions, and it isn't listed there!

Can anyone in the UK help me get the recipe - or anyone abroad who might
have the leaflet? Thanks in advance!

ophelia

I am afraid I can't help, but if you ever do source it I would love a copy
of the recipe

O

old rocker

Hi Ophelia!! Well I'm still looking but here's another recipe for
Christmas Chutney you might like, which comes from Sara Ridgley's book
"Simply Pickles". Last year I made this substituting home made Tea Wine
for the Sherry, but the choice is yours!

INGREDIENTS

250g (8oz) Sultanas
250g (8oz) Raisins
125g (4oz) Dried Apricots
125g (4oz) Chopped dates
600ml (1 pint) Cream Sherry (as I said, I used a bottle of Tea Wine)
250g (8oz) Apples (chopped)
125g (4oz) Onions, chopped
1 can Crushed pineapple
Rind and juice of 1 orange
Juice of 1 Lemon
1 tsp Ground nutmeg
1 tsp Ground Cinammon
900ml(1½ pint) Malt vinegar
Salt
Pepper
500g (1lb) Muscovado sugar
50g (2oz) Black treacle
50g (2oz) Glacé cherries
50g (2oz) Crystallised ginger
300ml (½ pint) Water

METHOD

1. Soak sultanas, raisins, apricots, and dates in enough sherry or tea
wine to cover for 2 hours.

2. Spoon the drunken dried fruit into a large aluminium or stainless steel
pan with the apple, onions, pineapple, orange and lemon juice, the rest of
the sherry or wine, and the water.

3. Cook for 30 minutes then add the spices, vinegar, salt, pepper, sugar
and treacle.

4. Boil the mixture, then simmer, stirring well with a wooden spoon to
prevent sticking to the pan.

5. Cut up the rind of the orange and add it along with the cherries and
ginger.

6. Keep stirring until the mixture is glossy and "draws" when a spoon is
drawn across it.

7. Bottle in clean, warmed jars, and leave to cool. If you are going to
store it a wax disc on top of the chutney will help to prevent mould.
Either cap with a lid or cover with dampened cellophane when it it is
still hot.

8. When cool, wipe jars and label.

Makes around 7lb chutney.

UK members will be familiar with Delia Smith, and her own recipe for
Christmas Chutney can be found at:

http://www.deliaonline.com/recipes/christmas-chutney,1232,RC.html

Happy preserving!

kathi jones

what's Tea Wine?

holy cow, that recipe sounds sweet!

curious Kathi

brian mailman

I'd still BWB it.

B/

ophelia

ohhhh lovely.. thank you)

greenielebrun

I goggled Tea wine and got this recipie :-

Tea Wine
Ingredients
1 gallon tea (I usually use 16 tea bags per gallon)
0.5lb raisins
3lb sugar
2 lemons
yeast
Method

Dissolve the sugar in the tea. Chop the raisins, and add these to the
tea, along with the juice of the lemon. Pour the mixture into a clean
bucket and cover the bucket and leave to cool. Once it's at room
temperature, add a teaspoon of yeast to the bucket. Leave the mixture
for a week, stirring daily. Strain the liquid to remove the raisins,
and pour into demijohns, sealing with a fermentation lock. Leave this
until fermentation has stopped, then bottle it. The wine is usually
ready to drink after a further 2 months.

I think I will stick with a nice Yarra Valley Pinot Noir :-)

old rocker

Wine made with tea )

The tannin in it draws out the flavour from minced raisins. I haven't
posted the recipe here, as I'm aware this isn't a winemaking newsgroup,
but if I'm allowed.....

old rocker

I'll have you know my tea wine has won First and Second Prizes at the
local Flower and Vegetable Show! I've got a bottle of tea wine and
another of parsnip wine to enter this year in July!

Seriously, that's not the recipe I use, and after the first fermentation
in the demijohn, rack the wine into another demijohn to stand and add
finings (I use isinglass). This will make the wine clear and bright. It
should look like tawny sherry when this is done.

I'd bottle it and leave it for at least three months, most likely six
months. For showing, wine should be in a standard clear wine bottle with
the wine three quarters of an inch below the base of the cork.

Its easy to make with readily available ingredients, though I'm just
starting to make my Christmas wines, Christmas Puddings and Chutneys.
Around October I shall be brewing my beer (we generally have about 40
gallons kegged - Bitter [20 gallons], Stout [10 gallons], Lager [5
gallons], plus about 5 gallons of Small Beer) Some of this goes into the
cooking - you can't make Christmas Cake without Stout - and some goes into
the Wassail Bowl for the Carol Singers if they don't want Hot Mulled Wine.

I've got my Ginger Beer Plant up and running now, and I'm just off to find
some nice fresh Stinging Nettles to make Nettle Beer!

All this is quite usual in my part of the world.....

gsm

Would you please post the recipe for the ginger beer?

Thanks, Geoff.


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