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Old 1st December 2010, 13:22   #1 (permalink)
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Cranberry chutney

Di has just made some cranberry chutney with onions, apples, cranberries, mixed spices, sugar and apple vinegar. Delicious and the place smells christmassy.
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Old 1st December 2010, 13:25   #2 (permalink)
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Re: Cranberry chutney

ooh wish I could cook! that sounds lovely.
Don't suppose she'd send a jar up to Izmir if I asked really nicely?

Charlotte
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Old 1st December 2010, 13:28   #3 (permalink)
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Re: Cranberry chutney

No Charlotte, but she will give you the recipe if you wish.
Friday she is making piccalili, is that how you spell it ?
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Old 1st December 2010, 13:50   #4 (permalink)
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Re: Cranberry chutney

Yes, I'd give it a go.

Please post it.

Couldn't spell the pickle word myself, so wouldn't know. Would love a recipe for horseradish too if she has one

Thanks,

Charlotte
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Old 1st December 2010, 13:52   #5 (permalink)
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Re: Cranberry chutney

Quote:
Originally Posted by teosgirl View Post
Yes, I'd give it a go.

Please post it.

Couldn't spell the pickle word myself, so wouldn't know. Would love a recipe for horseradish too if she has one

Thanks,

Charlotte
Bear with me.

Letting Di take over Charlotte as cooking isn,t my forte and she can type quicker than me.....
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Old 1st December 2010, 14:08   #6 (permalink)
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Re: Cranberry chutney

Hi Charlotte I have a recipe for Horseradish Sauce but not tried it but here goes 1 piece fresh horseradish, scrubbed, 2 tbls caster sugar, salt, half tps dry mustard, 2 tbl milk, 60g fresh white breadcrumbs 180ml double thickened cream 1 tbl red wine vinegar.
Cut any discoloured pieces from the horseradish, then cut away the outer part and finely grate, you should have 3 to 4 tablespoons.
Combine horseradish with sugar, salt and mustard in a bowl. In another small bowl, pour milk over breadcrumbs. Mix well, squeeze out milk, leaving crumbs moist. Add crumbs to bowl with horseradish. Stir in cream and blend thoroughly. Stir in vinegar. Cover and refrigerate until ready to serve. The sauce will keep in a screw-top jar for up to 1 week. Makes about 250ml or one cup. Des will scan to the picture gallery the other two recipes of Cranberry Chutney and Piccalilli as they are a little long winded but the book you get them from is called Best-kept Secrets of the Womens Institute Jams, Pickels and Chutneys by Midge Thomas, brilliant book worth asking someone to pick one up for you in UK you can see it on line. Regards Di
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Old 1st December 2010, 14:12   #7 (permalink)
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Re: Cranberry chutney

I made some cranberry chutney a while back. It tasted lovely and sweet but I bottled it determined to leave it at least 6 weeks to mature. Now it's mature I don't like it so much though. The vinegar has come through and killed the sweetness. Next time we'll just scoff it right away
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Old 1st December 2010, 14:15   #8 (permalink)
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Re: Cranberry chutney

Cranberry chutney sounds delish - cant wait for a recipe, gonna have a go. x
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Old 1st December 2010, 14:19   #9 (permalink)
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Re: Cranberry chutney

Thank you very much Di, it's very kind of you.

I'm not a great cook, but I particularly like pickles and chutneys so I'm determined to give these recipes a go. I think you're right, it may be worth asking my father to bring a copy of the book back (seeing as though he's stuck in the U.K for the foreseeable future due to the snow!)
I will definitely try this, probably Christmas week!

Thanks again, and seeing as though it's the 1st, Merry Christmas!

Charlotte
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Old 1st December 2010, 14:37   #10 (permalink)
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Re: Cranberry chutney

Oh Di , cant wait to sample it x
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