A Couple of Preserves

A Couple of Preserves
March 13, 2017 ggtbwhadmin

Beetroot Chutney

Ingredients:

300 g Whole cooked beetroot (cut into 5mm dice)

150 g Onion – (peeled and chopped)

120 Cooking apples (peeled and chopped into 5mm dice)

40 g Demerara sugar

1/4 tsp Ground ginger

80ml Malt vinegar

1 tsp Sea salt

 

Method:

Mix ingredients together in a large stainless steel pan.

Bring the mixture to the boil, stirring continuously to dissolve the sugar.

Cover and simmer gently for 45 minutes, stirring occasionally.

Pour into clean, sterilised jars and seal with a lid.

Allow to cool and then check the lids to make sure they are sealed.

Leave for a few months to develop in flavour before opening.

 

Apple and Ale Chutney

Ingredients:

3–4 apples, peeled, cored and cut into 1cm pieces

125g raisins

1 onion, peeled and finely chopped

1 tablespoon mustard seeds

1 1/2 teaspoon ground Cinnamon

1/4 tsp ground Cloves

100ml white-wine vinegar

150ml ale of choice

175g light muscovado sugar

 

Method:

Put the apples, raisins, onion, mustard seeds and spices into a large saucepan and cook gently until soft. Add the vinegar, beer and sugar, lower the heat and simmer at a mere bubble for 2–3 hours, or until all is reduced and shiny. Decant into sterilised jars and use within a month once open.